1 hour ago, MelissaH said:Those wings sound awesome. Do you have a recipe/technique you could share?
It is something I picked up from watching Korean Food made Simple with Judy Joo. She whipped this mixture up for any number of things.
I will usually make a big batch when I do whole rotisserie chicken and use the extra sauce to freeze wings. I will put 6 cut up wings in a freezer bag with 1/4 cup of this sauce and they are ready to go in just a few minutes under running water.
These amounts are my approximation based on what I saw Judy do. I had trouble identifying gochujang in markets, as the labels vary. Now, I order a few tubs at a time from Amazon Smile and always have some on hand. As the wings finish (I find 50 minutes @ 400 F works well), brush them with a mixture of soy and gochujang, to moisten.
Korean BBQ Sauce
1 cup soy sauce
4 heaping TBS gochujang
3 cloves garlic, peeled and grated
1 thumb sized piece of ginger, peeled and shredded
1 heaping TBS brown sugar
¼ cup bourbon or dry sherry
1 TBS toasted sesame oil
Zip this up ( I use an immersion blender)
Add 3 chopped green onions
