Oh yeah. Looks great!
Cheers looks great
Look tasty! How’d you fix em? I smoked a couple of chickens and a pork shoulder yesterday and brewed a pils and pale ale today.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Thanks for the link. I’m always trying new sauces
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Makes me wanna do some of my smoked spicy Korean wings. They blow regular Buffalo wings out of the water.
Got a recipe? I’ve recently discovered the joys of Gochujang, and I’m looking for new ways to abuse it. I have a funny feeling that it will be the next Sriracha.
Yep, I’ll post when I get home from work. And I agree with Gochujang being the next Sriracha. Stuff is fantastic.
Here it is:
SAUCE (for ~ 15 wings-ish, scale for volume) - heat to dissolve sugar. No need to reduce. This sauce is gold.
3 tablespoons Gochujang
1/2 teaspoon Gochugaru (Korean red chili flakes), or to taste
Garlic to taste
Fresh ground black pepper to taste
2 tablespoons soy sauce
1/2 tablespoon rice vinegar
2 tablespoons white sugar
1 teaspoon toasted sesame oil
2 tablespoons water
Garnish with sesame seeds and thinly sliced scallions/green onions.
If there’s not an Asian grocery nearby, the Gochujang and Gochugaru can be found on Amazon (go figure).
PROCEDURE
When possible, I like to smoke the wings first, then add to hot oil for a couple minutes to crisp the exterior, then toss with the sauce and garnish last. But the sauce would obviously be great on wings prepared any way you like. Enjoy!
You smoke these wing with any particular wood or charcoal only? I have a water smoker, but I could run it dry if needed.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
I’m a hickory fan, but I’ve also done these with apple and pecan with great results. It’s hard to go wrong when you add that sauce.
Thanks! I’ve been doing a lot of grilled chicken tenderloin skewers this summer (trying to eat a bit more healthy as of late), and this sounds like a great marinade/sauce.
I’d love to hear what you think. You could put that sauce on an old shoe and it’d be pretty good! Speaking of grilled chicken skewers, I’ve used it as a ‘satay’ dipping sauce (not exactly Korean) and it’s great.
Edit: wrong vinegar and found the soy!
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Jon, it’s fantastic!
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Awesome, JT! Glad you like it. I’m addicted to those flavors. 
Another use for this Korean sauce - fusion Korean/Mexican tacos (West coast taco truck-style). I charcoal grilled some thin sliced, brined pork loin today, then diced and tossed with the sauce. Added to corn tortillas, with kimchee, sesame seeds, chopped onion, cilantro, and lime wedges. May sound weird but it works big time. Killer tacos.
Sounds amazing, I’ll have to try something like that.
Yeah, it really works, Pete. Obviously Mexican and many Asian cuisines share spicy sauces, cilantro, and lime flavors. Pretty complimentary flavors.