This spicy-sweet, sticky sauce of honey, gochujang, soy sauce, ginger and garlic superbly coats baked, fried or air-fried wings. As soon as the wings are cooked (see associated recipes), switch them to a bowl, add the sauce and toss to coat. Sprinkle the wings with the scallions and sesame seeds, if desired.
Complete time: 10 minutes
Want to make crispy chicken wings minus the mess? Turn to the air fryer
Make Forward: The sauce could be made as much as 3 days upfront and refrigerated in an hermetic container.
The place to Purchase: Gochujang could be discovered at Asian markets, well-stocked supermarkets or on-line.
Servings:
4
Examined measurement: 4 servings; scant 1/2 cup, sufficient for two kilos of wings
Substances
-
3 tablespoons honey
-
2 tablespoons gochujang (Korean chile paste), or your favourite chile paste
-
2 tablespoons gentle or darkish brown sugar
-
1 tablespoon soy sauce
-
1 teaspoon minced or finely grated contemporary ginger
-
1 teaspoon minced or finely grated garlic
-
1/2 teaspoon wonderful salt
Associated Recipes
Instructions
In a small saucepan, whisk collectively the honey, gochujang, sugar, soy sauce, ginger, garlic and salt till mixed. Set the saucepan over medium-high warmth and convey to a boil, stirring usually. Cut back the warmth to low and simmer till barely thickened, stirring often, about 5 minutes. Take away from the warmth.
Recipe Supply
Tailored from Tanya Harris’s My Forking Life weblog.
Examined by Ann Maloney.
E mail inquiries to the Meals Part at meals@washpost.com.
