This recipe isn’t traditionally Korean. You aren’t likely to find it on the menu of your local Korean restaurant, and no one likely grew up eating wings like this. But we fell in love with Korean cuisine back in the early aughts, and we have been finding new ways to incorporate more of those flavors into our lives every day since. This recipe for Korean Chicken Wing Sauce uses a lot of the flavors common in some of our favorite Korean dishes, like spicy gochugaru and gochujang, soy, and sesame, and when you toss it on some Traeger Grilled Wings, you’ve got a winning combination.
Korean Chicken Wing Sauce
This recipe, which takes just 15 minutes from start to finish, combines the spicy, umami richness of gochujang and gochugaru with the sweet depth of sweet soy sauce and the tangy complexity of fish sauce. It’s an easy yet transformative concoction that not only serves as a perfect coating for your wings but also doubles as a versatile condiment for a variety of dishes. Whether you’re looking to spice up a weekday dinner or impress at your next gathering, this Korean Chicken Wing Sauce is a must-try.
Why you’ll love this dish…
- Bold and Balanced Flavors: The combination of gochujang, gochugaru, and fish sauce delivers a spicy, umami-packed punch that is perfectly balanced by the sweetness of the soy sauce.
- Versatility: Beyond chicken wings, this sauce can elevate various dishes, serving as a marinade, a stir-fry sauce, or a dipping sauce.
- Easy Preparation: With a total time of 15 minutes, this sauce is incredibly easy to make, requiring just a few simple steps.
- Customizable Heat Level: Adjust the amount of gochugaru to control the spice level, making it perfect for any palate.
Use on our 0-400 Chicken Wings!
Korean Wing Sauce shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Gochugaru
- Gochujang
- Sweet Soy Sauce
- Low-Sodium Soy Sauce
- Fish Sauce
- Minced Garlic
- Cold Water
- Corn Starch
Try our Togarashi Spatchcock Chicken
How to make Korean Wing Sauce
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Combine Ingredients:In a medium saucepan, mix water, gochugaru, gochujang, sweet soy sauce, low-sodium soy sauce, fish sauce, and garlic. Heat over medium until simmering.
- Prepare Corn Starch Slurry:Whisk together cold water and corn starch in a small dish.
- Thicken Sauce:Slowly add the corn starch slurry to the simmering sauce, stirring continuously, until the sauce thickens.
- Thicken Sauce:Slowly add the corn starch slurry to the simmering sauce, stirring continuously, until the sauce thickens.
- Storage:Keep any leftover sauce in the fridge for future use.
Serve with some Traeger Grilled Broccolini!
Korean Wing Sauce FAQ
Can I store this sauce?
Yes, store it in an airtight container in the fridge for up to a week.
Can I make it ahead?
Absolutely, making it ahead of time allows the flavors to meld together even more.
How can I adjust the spice level?
Modify the amount of gochugaru to increase or decrease the heat.
Are there any substitutions?
For a gluten-free version, ensure your soy sauces are gluten-free. You can substitute honey or brown sugar for sweet soy sauce if needed.
Serve this with…
More great Korean-inspired recipes to love!
- Korean Pork Tenderloin
- Japchae Recipe
- Korean Ground Beef Bowl
- Spicy Beef and Korean Rice Cakes – Tteokbokki
- Traeger Korean Grilled Chicken Legs
- Korean Spicy Stir Fried Chicken and Vegetables
- Smash Mandu Dumplings
Korean Chicken Wing Sauce
Ingredients
- 1/2 cup water
- 2 tablespoons gochugaru
- 4 tablespoons gochujang
- 3 tablespoons sweet soy sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon minced garlic
- 1 tablespoon cold water
- 2 teaspoons corn starch
Instructions
- Place the water, gochugaru, gochujang, sweet soy sauce, low-sodium soy sauce, fish sauce, and garlic in a medium saucepan. Whisk to combine, and heat over medium heat until simmering.
- In a small dish, whisk together the cold water and corn starch.
- Drizzle the corn starch slurry into the simmering sauce, while stirring, and continue to simmer until thickened.
- Remove from the heat and toss with cooked chicken wings.
- Keep any remaining sauce in the fridge.