Chicken Wings with Angry Sauce

This is another favorite wing sauce worth sharing, only these ingredients can be a little hard to find. This sauce is called ANGRY sauce; it’s from Food and Wine 2014 Cookbook. After I found I could find the ingredients online, I was intrigued. I decided to order from this website (gochujang, gochugaru) — but you can also get Gochujang and Korean Chile Flakes (Gochugaru) from Amazon (of course). 

This recipe is quite spicy from the chile flakes, but it is tolerable spicy. The only prep work for the sauce is to mince the ginger and garlic. Then just throw it all in a bowl and mix it on up.

Here’s what you need for the sauce:

Here’s the recipe:

Preheat the oven to 450°. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.

Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper.

Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot.

Link to Original Recipe

Chicken Wings with Angry Sauce

2014-12-14 20:18:37

Serves 8

Chicken Wings with Angry Sauce – This is another favorite wing sauce worth sharing (from Food & Wine Magazine), This sauce is called ANGRY sauce. It's made with Korean ingredients that will leave you anything but angry! ;)

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

6 pounds chicken wings (about 24), tips discarded and wings split

1/4 cup canola oil

Kosher salt

Freshly ground pepper

1/3 cup gochujang (Korean chile paste)

2 tablespoons gochugaru (Korean chile powder)

2 tablespoons sugar

1 tablespoon toasted sesame oil

1 tablespoon water

2 teaspoons unseasoned rice vinegar

2 teaspoons soy sauce

2 teaspoons minced peeled fresh ginger

1 teaspoon minced garlic

Sesame seeds and thinly sliced scallions, for garnish

Instructions

1. Preheat the oven to 450°. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.
2. Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper.
3. Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot.

Adapted from Food & Wine Magazine, Contributed by Lisa Shin

Adapted from Food & Wine Magazine, Contributed by Lisa Shin

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