MOLASSES-GOCHUJANG WINGS WITH ALABAMA WHITE SAUCE

Molasses-Gochujang Wings with Alabama White Sauce image

Provided by Eddie Jackson

Time 1h

Yield 24 wings

Number Of Ingredients 24

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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
1 to 2 quarts canola oil, for frying
2 pounds wing and drumette pieces (about 24), wing tips removed, rinsed and dried well
1/4 cup rice flour
Alabama White Sauce, recipe follows
1 bunch scallions, thinly sliced
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

Steps:

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.
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.
Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.