I love traditional wings, but there is something magical about mixing Frank’s Red Hot and Korean Gochujang. The chili pepper based Gochujang by itself and probably my favorite condiment. The combination of sweet mirin and garlic make these wings indescribably addictive.
1 1/2 pounds meaty chicken wings
1/3 cup Franks Red Hot
1 tbs cup Korean Gochujang
1/4 cup Mirin
1 clove minced garlic
1 tbs melted butter
Take the chicken out at least 30 minutes before cooking them to allow them to get room temperature and for the skin to air dry. Trim the wings and spread them out on a cutting board.Preheat oil to 365. Season the wings with salt and pepper and fry them for 5 minutes. Pull them out and allow the oil to get back to temperature.In a small sauce pan add the garlic and mirin over medium heat. Let the mirin reduce by half then add the Gochujang. Once incorporated add to Franks Red Hot in large mixing bowl. Mix well.Drop the wings back into oil and cook until crispy for ~ 3 minutes. Mix the melted butter into the sauce. Season with salt and pepper. Allow the wings to drain before being added to the sauce, toss and serve.