You may have noticed the appearance of some recipes lately that use a certain type of Korean red pepper flake called gochugaru. I love the warm spice of these little peppers and have enjoyed experimenting with them. I promised some Korean recipes this year, so these Korean chicken wings with gochujang sauce are the latest. 

What Are Korean Chicken Wings?

Korean chicken wings are similar to Buffalo chicken wings in that they’re not a breaded wing. They’re a baked chicken wing coated in a delicious sauce. Although you certainly could fry them if you wanted to.

Unlike Buffalo wings though, the sauce isn’t overly spicy. It’s sweet, tangy, and just a little spicy. I make it by simmering gochujang paste, with coconut aminos (or soy sauce), maple syrup and honey, and a little sesame oil and garlic powder. As long as I have gochujang paste all ready to go, it only takes me a couple of minutes to throw the sauce together.

Even if I don’t have the paste on hand, it’s a really quick recipe to throw together as well. It’s a simple recipe of white miso, spices, honey, and gochugaru (Korean chili pepper flakes). I use the gochujang paste to make a flavored mayo and this chicken wing sauce.

Korean chicken wings are usually served with pickled vegetables. I love radishes, so I’ve got a recipe for pickled radishes with gochugaru pepper coming soon.

Cooking Options for Wings

I’ve cooked these tasty wings a couple of different ways. First, I tried baking them in the oven until they were cooked and crispy. I tossed them with the sauce and returned them to the oven until the sauce was caramelized.

More recently, I decided to try using an air fryer. I’d read a lot about them and decided I wanted to give one a try. I wasn’t so much drawn by the health claims as by the speed and ease of use. My family likes fried foods like parsnip fries, homemade fish sticks, and cheese sticks. I have no problem making them occasionally since I use healthy fats to fry in, but it is a little time-consuming and messy.

I decided to try air frying to get the same crispy texture as fried foods. Since we don’t use a microwave and I don’t always love turning on the oven in hot summer months, I figured it might be interesting to try something new and solve a few issues at once. 

This is the air fryer I ended up choosing. I like that it’s a larger size for my larger-sized family and I really appreciate that it’s all stainless steel. It’s fairly quiet, light enough to move easily, and has a nice window in the front so I can see the food cooking. 

And unexpected bonus perk: it’s easy enough for my older kids to use, so they’re always experimenting and heating up leftovers for me!

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Korean Chicken Wings With Gochujang Sauce Recipe

These Korean chicken wings are crispy, a little bit sweet, a little bit spicy, and so delicious.

Course Appetizer, Dinner Entree

Instructions

• Preheat the oven to 450°F.

• Place the chicken wings on a baking sheet (line with parchment paper if desired for easy cleanup).

• Sprinkle with onion powder, garlic powder, pepper, and salt

• Bake for 40-45 minutes until the wings are crispy and starting to brown slightly.

• While the wings are cooking, make the sauce by combining all the sauce ingredients in a small saucepan.

• Bring to a simmer and cook for 2-3 minutes.

• When the wings are cooked, toss them in a bowl with the sauce or brush the sauce on the wings.

• Return the wings to the baking sheet and broil on high for 1-2 minutes until lightly browned.

• Top with sesame seeds and green onions if desired and serve.

Notes

If you have one, these chicken wings are excellent in an air fryer. Cook at 400°F for 20 minutes flipping after 10 minutes, toss with the sauce, and cook for an additional 5 minutes.

Nutrition

Serving: 6wings | Calories: 500kcal | Carbohydrates: 21g | Protein: 34g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1471mg | Potassium: 374mg | Fiber: 1g | Sugar: 15g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Do you make chicken wings? Have you tried air frying them?

This article was originally published by wellnessmama.com. Read the original article here.

I’ve been having fun exploring the flavors of various Asian cuisines. I was on a Chinese food kick for a while, and then switched to Indian, and have dabbled a little in Japanese. Most recently, my family has been enjoying trying Korean food. I’ve got one Korean recipe already on the site: Bulgogi (Korean beef) and I’ve been promising to share some of our new favorites. So here you go!

What Is Gochujang?

Gochujang is a condiment. It’s a red paste made with Korean ground chile peppers and it’s got ALL the flavors. It’s savory, a little bit sweet, and has a nice kick of heat (but not too much!).

Gochujang paste has plenty of uses in Korean cuisine. As far as I know, it’s added to soups and stews, dolloped on top of rice bowls, used as a meat rub, and stirred into stir frys.

I like to make it into a sauce. I sometimes add some honey, sesame oil, and coconut aminos and make it into a wing sauce. Or I’ll mix it into mayo to make a dipping sauce or burger topping. Recipes coming soon!

Just keep in mind that gochujang paste is thick like tomato paste and gochujang sauce is thinner like tomato sauce. So if you find a Korean recipe, pay attention to which ingredient is called for. It’s super easy to make the paste and also easy to make the paste into a sauce, so once you’ve made the paste you’re all set for either scenario!

Step 1: Find some Gochugaru Pepper Flakes

The first and most important ingredient in making gochujang paste is dried ground gochugaru peppers. It’s a product similar in texture to the chili powder used commonly in the U.S., but that’s where the comparison ends.

Gochugaru pepper flakes are a brighter shade of red because they’re not roasted. And don’t be tempted to sub cayenne pepper! Gochugaru is made with different peppers that aren’t nearly as spicy.

If you have an Asian food store near you, you can probably find them there. If not, you can look on Amazon. This is the one that I use.

Step 2: Make Gochujang Paste

First, a disclaimer: I am well aware that this is not how you make traditional gochujang paste. That takes months! I am also aware that these are not the exact ingredients used in making a faster version of gochujang paste. I was going for a product with a similar taste, but ingredients that I’m comfortable feeding my family and usually have on hand.

My gochujang paste recipe is gluten-free and has the sweet, savory, slightly spicy flavors of any gochujang paste at the store.

So, to make my gochujang paste, I blend together white miso, gochugaru flakes, honey or maple syrup, coconut aminos, rice vinegar, and garlic and onion powder. The whole process takes about 2 minutes start to finish, guys. Super duper easy. And delicious. I highly recommend giving this recipe a try, especially if you want to try some more Korean recipes coming soon!

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Homemade Gochujang Paste Recipe

A fast and easy recipe for a sweet, savory, and slightly spicy paste essential to Korean cooking.

Instructions

• Place all ingredients in a mini food processor.

• Pulse until combined.

• Taste and adjust sweetness as needed by adding more honey/maple syrup.

• Store in an airtight container in the fridge for up to two weeks.

Notes

To use, use plain or mix into mayo for a spicy Korean mayo or add additional coconut aminos, sesame oil, and honey to make a sauce.

Do you like Korean food? What’s your favorite?

This article was originally published by wellnessmama.com. Read the original article here.

A few weeks ago I published a recipe for gochujang; a Korean red chili paste. This week I’m sharing a recipe for gochujang mayo, which uses that paste.

What Is Gochujang Mayo and Why Would I Want to Make It?

Gochujang mayo is a condiment that’s super easy to make and packed full of flavor. Regular mayonnaise is a classic that’s been around for hundreds of years. It’s been used in about a bazillion different ways over the years. One of my favorite uses for it is to spice it up with other flavors.

I’ve made harissa, sriracha, and chipotle mayo for a variety of different dishes. This gochujang mayo is delicious and might be my new favorite. Like the gochujang paste that it’s made from, it’s a little bit sweet and has a nice little kick of heat.

If I have gochujang already made in the fridge, I can make gochujang mayo in less than 5 minutes. I just whisk together regular mayonnaise with a couple of tablespoons of gochujang and a squeeze of lime juice.

Ways to Use Gochujang Mayo

Gochujang mayo is not my own invention. I’ve seen it used as a burger topping, dipping sauce, sushi ingredient, and salad dressing. Here are some of my recommendations:

I really can’t tell you how excited I am about gochujang and all the different ways to use it. Hopefully, this mayo recipe will inspire you to give making the paste a try. More Korean recipes coming soon!

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Gochujang Mayo Recipe

Whisk together regular mayonnaise, gochujang, and lime juice for a slightly sweet and spicy mayo.

Instructions

• In a small bowl, whisk together all the ingredients.

• Serve as a dressing or dipping sauce and enjoy!

Notes

If your family is a little wary of heat, start with less gochujang and taste before adding more.

Nutrition

Serving: 1TBSP | Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 90mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Have you ever had gochujang mayo? What do you like it with?

This article was originally published by wellnessmama.com. Read the original article here.