Korean Gochujang Chicken Wing

These chicken wings deserve an Olympic gold medal; they're that fantastic. Even my finicky Asian mother approved of this recipe, thus I feel free to share it with you.   

They are sweet, salty, and tangy, with a mild kick at the end. When you generously pour this marinade over properly grilled chicken wings,   

you'll have an immediate audience pleaser. Seriously. Everyone will ask you how you made them.  

Serve these with some Korean Cream Cheese Garlic Bread Rolls, Korean Fish Cakes, Gyeran Mari, or Korean Corn Cheese for a well-rounded tasty feast.  

For this recipe, I've provided a step-by-step guide for grilling delicious Korean gochujang chicken wings. No grill?   

Not a problem! I've also included directions for making these tasty Korean chicken wings in the oven at home.  

Gochujang is a thick, spicy red paste made from chili pepper flakes, glutinous rice, fermented soybeans, and salt. It has a spicy-sweet umami flavor.   

Traditionally, it is fermented for years in an earthenware pot stored outside, where the glutinous rice turns into sugars, providing the underlying sweetness.  

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