Ingredients
Gochujang Sauce
- 1/4 cup gochujang
- 1/4 cup molasses
- 1/4 cup lite soy sauce
- 1 heaping tablespoon light brown sugar
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped shallot
- Pinch of kosher salt
- Pinch of freshly ground black pepper
Wings
- 1 to 2 quarts canola oil, for frying
- 2 pounds and drumette pieces (about 24), wing tips removed, rinsed and dried well
- 1/4 cup rice flour
- 1 bunch scallions, thinly sliced
Alabama Wing Sauce
- 3/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup lemon juice
- 1 tablespoon prepared horseradish
- 1 tablespoon freshly ground black pepper
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon whole-grain mustard
- 1 teaspoon cayenne pepper
Procedure
- For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
- For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
- Frying the Wings: Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
- For the Alabama wing sauce: Combine the mayonnaise, vinegar, lemon juice, horseradish, black peppter, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.
- Serving: Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
