Highly requested, I present to you exclusively my recipe for wing sauce. Or rather, a general sauce for all the little fried appetizers that may exist:
Ingredients for the wing sauce
Gochujang and gochugaru: iconic Korean spices, I direct you to my article on the subject. Can be substituted with sriracha sauce for a result similar to sriracha mayo
Sweet chili sauce: brings a nuanced sweet-sour-spicy flavor, you can substitute with sugar but it’s not the same. Buy it here or use my homemade sweet chili sauce recipe
Tips for successful wing sauce
Using an electric whisk can greatly facilitate and speed up the recipe, in addition to allowing a better combination of ingredients (For example, gochujang which is very pasty)
Store this for a maximum of 1 week in the fridge in an airtight container
Go really slowly when building up the garlic mayonnaise. If you add too much oil too quickly, the emulsion won’t form.
If you’re feeling lazy, use store-bought mayonnaise
Ingredients
- 2 tablespoons of gochugaru
- 1 tablespoon of gochujang
- 4 tablespoons of sweet chili sauce
Aioli
- 1 minced garlic clove
- 1 egg yolk
- 2 teaspoons of lemon juice
- 200 g oil
- 1 pinch of salt
- 1 pinch of MSG (optional)
Procédé
- On a cutting board, crush the minced garlic with the flat side of the knife. Add salt and rub with the flat side of the knife to really mash it.
- In a bowl, add the garlic, egg yolk, lemon juice and beat
- Gradually add oil while beating to form the mayonnaise.
- Add the MSG and a little more salt. Mix
- Add the gochugaru, beat
- Add the gochujang, beat
- Add the sweet chili sauce (little by little to ensure the sauce doesn’t become too liquid)
