Countdown to Super Bowl LI in my lovely (and underrated) hometown of Houston! Earlier this week, I shared one of my favorite ways to make chicken wings. Today, I’m sharing the hubs’s preferred recipe, made with gochujang, or Korean spicy red pepper paste. If you’ve ever had Korean food, you’re probably familiar with this paste and condiment—it’s the same stuff used to dress bibimbap, or Korean mixed rice bowls, and it’s made into marinades and dipping sauces. The flavor of gochujang is sweet, tangy, a little funky, a little spicy.
This preparation is the way my mama-in-law makes her wings, and the hubs came up with his own version, which we also served at my first pop-up in Houston. The flavor is balanced, as you get nutty, sweet, salty, tangy, and spicy all in one. The vodka-cornstarch batter helps with crispiness when frying to ensure all that sauce doesn’t make them soggy.
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