Gochujang Honey Chili Crisp Wing Sauce
Chicken wings are a crispy and meaty blank canvas just begging for flavor. Don’t get me wrong, I love Buffalo wings as much as the next person but sometimes it’s good to try new things. And may I suggest this Gochujang Honey Chili Crisp sauce the next time you make wings.
Have you heard of gochujang? If not, let me introduce you. It’s a fermented soybean and chili pepper paste that is a recent addition to the American market, but has been commercially packaged and sold since the 70’s. The flavor definitely has some spice but the fermented soybeans bring a unique umami flavor that really sets it apart. The spice level will vary and the package will let you know how hot the contents are.
Why You Should Make This Gochujang Wing Sauce
- Put Some Spice In Your Life – Gochujang is seriously delicious! Once you try it on wings you’ll want to try it on all sorts of meats.
- It’s not Buffalo Sauce – Don’t get me wrong, Buffalo wings are great but you have to mix things up every once in a while.
- Chili Crisp Is So “Hot” Right Now – While I have focused on Gochujang up to this point, the additional of chili crisp really sets this recipe apart. Those crunch bits are so dang good!
- Don’t Burn The Sauce – There is a good amount of sugar in the sauce so don’t overdo it during the cooking phase.
- Add Water If Needed – Depending on multiple factors the sauce could get thick so add water if need be to loosen it up again.
- Get Those Wings Crispy – The best way to cook wings (besides frying) is on a gas grill and it’s not even a competition. Give it a try if you haven’t already.
Gochujang-Honey-Chile Crisp Wing Sauce
- 1/3 cup low sodium soy sauce
- 1/3 cup honey
- 3 tablespoons gochujang
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons chili crisp
- 1-2 tablespoons water optional to thin out sauce
- In a small pan over medium low heat, combine all ingredients besides water. Whisk to combine.
- Continue heating for about 5 – 10 minutes or until all the sugar has dissolved and the sauce has thickened.
- Cool slightly before coating wings. Add water if the sauce becomes too thick.