Gochujang Wing Glaze

Name: Gochujang Wing Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: 3 cloves coarsely chopped Garlic; 2" piece peeled, coarsely chopped (30 g) Ginger; 1/4 cup + 1 1/2 Tbsp reduced-sodium (82.5 ml) Soy Sauce; 1/4 cup (60 ml) Gochujang; 2 Tbsp (25 g) Brown Sugar; 1 lemon (juice used) Lemon; 2 Tbsp (30 ml) Honey; 2 Tbsp (30 ml) White Wine; 2 Tbsp (30 ml) Rice Vinegar; to taste Pepper

Independent adaptation of a publicly published Edward Lee recipe. Not affiliated with, sponsored by, or endorsed by Edward Lee.

GLAZE · FRIED CHICKEN WINGS

In the published recipe, this is the glaze for Korean fried chicken wings.

Edward Lee's gochujang glaze for fried chicken wings.

On the jar

GINGER-SOY

Method: stove
Yield: about 1¼ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Soy Sauce 83 mlGochujang 60 mlHoney 30 mlWhite Wine 30 mlRice Vinegar 30 ml

Ingredients

Garlic3 cloves coarsely chopped
Ginger2" piece peeled, coarsely chopped (30 g)
Soy Sauce1/4 cup + 1 1/2 Tbsp reduced-sodium (82.5 ml)
Gochujang1/4 cup (60 ml)
Brown Sugar2 Tbsp (25 g)
Lemon1 lemon (juice used)
Honey2 Tbsp (30 ml)
White Wine2 Tbsp (30 ml)
Rice Vinegar2 Tbsp (30 ml)
Pepperto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Gochujang Wing Glaze wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 3 national awards

Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Cocktail SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.

Adapted from a Edward Lee recipe (Bon Appétit / Edward Lee Korean fried chicken wings).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Bon Appétit / Edward Lee Korean fried chicken wings (published as “Gochujang Wing Glaze”). Full citation lives in Provenance.

Companion jar