This is my former favorite wing sauce and beloved pop-up wing child. It might be the prettiest of all of them too . . . but to be honest, I love wings, and I love ALL my sauces as if they were my own (which they are!
).
2–4 SERVINGS
⅓ cup finely chopped garlic
1 cup light soy sauce
1 cup Korean gochujang pepper paste
½ cup rice vinegar
⅓ cup sesame oil
1⅓ lemon(s), squeezed for juice
⅔ cup honey
Tapioca starch to thicken or cornstarch if tapioca starch isn’t available (optional)
Scallions, chopped, for garnish
Cilantro, chopped, for garnish
BALLS OUT
40–80 SERVINGS
4 cups finely chopped garlic
3 quarts light soy sauce
3 quarts Korean gochujang pepper paste
6 cups rice vinegar
4 cups sesame oil
16 lemons, squeezed for juice
8 cups honey
Tapioca starch to thicken (optional)
1. In a pot, mix together garlic, soy sauce, gochujang, rice vinegar, sesame oil, lemon, and honey over medium heat. Simmer to reduce just a bit, or add tapioca starch to thicken the sauce more quickly to your liking.
2. Remove from heat, and sauce yo’ wings up in a separate bowl tossed in sauce or brush ’em!
Plate and top with scallions and cilantro; serve with a tasty side o’ crunchy Pickled Watermelon Rinds.