Sticky Gochujang Wings With Kimchi Ranch
Why are Gochujang chicken wings so good? And what makes Korean wing sauce so unique? Treat yourself to this spicy, savoury comfort snack – and get ready for some pure Korean inspired magic!
Korean cuisine – like K-pop, K-drama, and the world’s most talked-about game shows – is fast becoming a global favourite. In fact, if you haven’t tried at least one or two Korean recipes at home yet, you’re missing out.
What makes Korean chicken wings so unique? One answer is found in the way the perfectly textured corn flour coating locks in flavour and juiciness of these Korean Gochujang wings. Then, there’s the tantalising contrast in tastes between the spicy, sweet, and umami notes of the Gochujang sauce.
Gochujang Chicken Wings: A Cultural Phenom
A word of caution about anything Korean: it can easily become pleasantly addictive.
Take K-drama for example. Korea’s smash hit series Crash Landing On You is probably one of the most emotive, enthralling, heart-wrenching romantic sagas you’ll ever watch. And, for 16 episodes, you’ll be treated to a mouth-watering smorgasbord of Korean food and the infectious joy it sparks, whether at home or out on the town. For most of us, that instantly inspires a little adventure and experimentation in the kitchen.
So, whether it’s Squid Game (not about seafood!), or a heavily costumed period drama, you’ll need snacks. And there’s nothing more Korean – or satisfying – as Gochujang wings.
Healthier… and Tasty
Korean cuisine stands out for two notable reasons. First, it really is tasty – and although its distinctive taste is readily identifiable no matter what you order, it’s definitely not a restricted palette of flavours. On top of that, a hallmark of Korean food is the regular inclusion of naturally fermented foods and fresh seasonal ingredients. In fact, Korean women – as a demographic – are the longest-lived people on the planet, and among the healthiest, too.
Researchers attribute those health benefits to the powerful antioxidant ingredients found in Kimchi, Gochujang, and other traditional condiments. And today, you’re getting both!
These Gochujang wings are seriously finger-licking good, but if you’re looking for other great snack ideas, click here.
Frequently Asked Questions
Can I cook the Gochujang wings ahead of time?
Personally, I prefer these Korean chicken wings fresh out of the oven, but yes – you can. Cook the wings (see below), then cool, cover and refrigerate them for up to a day. To reheat, place them on a rack over a tray for about 5 or 6 minutes at 200C/400F until they’ve regained their crispiness. Toss them in the Gochujang glaze and serve them with a liberal portion of Kimchi ranch.
What is Gochujang?
Gochujang is a spicy paste made from red chilli peppers, fermented soya beans, rice, and salt. It’s a staple in Korean cooking – and has an irresistible flavour. And it’s the ingredient that makes Korean Gochujang Wings so uniquely alluring. The fermentation allows the rice starches to convert to sugar, which imparts an amazing, sweet undertone to the spiciness.
What can I substitute Gochujang with?
The most common go-to here is Sriracha sauce. If you do decide to use Sriracha instead, make sure you omit the water from the glaze ingredients, as Sriracha is runnier than Gochujang paste.
What is Ranch?
Ranch dressing is pretty much an American institution. It was invented in 1949 by an Alaskan-born plumber who became a cowboy and eventually – yes – bought a ranch in California. The unique feature of Ranch is the inclusion of buttermilk or even yoghurt into the mix, typically with garlic or mustard and other ingredients that add a sharp tang. Here, we’re including Kimchi, too, to impart a delicious Korean spiciness.
Is this recipe gluten-free?
Yes just be sure your ingredients like your corn flour and tamari are produced in a factory that limits gluten cross-contamination.,