Korean Hot Wings with Gochujang Sauce

Korean Hot Wings with Gochujang Sauce

Author note: This recipe shows how to make the wings in two different cooking methods: traditional and Instant Pot. The Instant Pot version of this recipe can also be found on the Sur la Table website (click here to see the recipe).

3 pounds chicken drumettes

1 1/2 teaspoons kosher salt

1 1/2 cup water

gochujang sauce, see recipe below

toasted sesame seeds, for topping

fresh chopped green onions, for topping

Traditional Method

  1. Fill a sauce pan with an inch of water. Bring to a boil, and reduce to a simmer.
  2. Place a silicone steamer basket into the pan. Fill the steamer basket with the drumettes. Place the lid onto the sauce pan.
  3. Steam for 10-15 minutes, or until the chicken has reached 165 degrees.
  4. Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.
  5. Heat an oven to 425 degrees.
  6. Place 3 tablespoons of gochujang sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of buffalo ranch sauce.
  7. Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.
  8. Meanwhile add 3 to 4 additional tablespoons of gochujang sauce into the same mixing bowl. Set aside.
  9. Remove the wings from the oven, and place back in to the mixing bowl. Toss to coat well.
  10. Serve warm topped with chopped fresh chives.

Instant Pot Method

  1. 30 minutes before cook time, remove the wings from the fridge and evenly salt the wings on all sides. Let the wings sit at room temperature for 30 minutes.
  2. Pour the water into the Instant Pot and place silicone steamer into the Instant Pot insert.
  3. Place the wings inside the steamer and secure the lid on to the Instant Pot
  4. Using the steam function, steam the wings on high-pressure for 10 minutes. Use the quick pressure release method to release the steam after 10 minutes of cooking.
  5. Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.
  6. Heat an oven to 425 degrees.
  7. Place 3 tablespoons of gochujang sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of gochujang sauce.
  8. Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.
  9. Meanwhile add 3 to 4 additional tablespoons of gochujang sauce into the same mixing bowl. Set aside.
  10. Remove the wings from the oven, and place back in to the mixing bowl. Toss to coat well.
  11. Serve warm topped with chopped fresh chives.

for the gochujang sauce

5 garlic cloves, finally chopped

2 teaspoons fresh ginger, finally chopped

1/2 cup low sodium soy sauce

1/4 cup gochujang (Korean chili paste)

1 teaspoon sesame oil

2 tablespoons plus 2 teaspoons honey

2 teaspoons rice wine vinegar

3 tablespoons water

  1. Place all ingredients into a small sauce pan. Bring to a boil over medium high heat and continue to cook until the sauce is thickened, about 5 to 8 minutes.

4 thoughts on “Korean Hot Wings with Gochujang Sauce

  1. Directions for the IP are not consistent- there is no buffalo ranch sauce in ingredients, unless that’s what you call the gochujang sauce.

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