Sweet Korean chicken wings ready in just 10 minutes

Audrey Michels

Contributing Writer

Some foods are worth elbow grease or a long wait time. Sometimes they’re even better when they're harder to make or sweeter the longer you wait for them. Others are just as delicious after only 10 minutes. This is one of those recipes.

This wing sauce is divine. Sweet, slightly spicy, utterly delicious and definitely worth the slightly messy delivery system. If you’re a big fan of this sauce — and who wouldn’t be? — you can make a big batch and keep it in the fridge for dipping vegetables such as carrots and celery, or add it to a sandwich or meal prep for some extra flavor. But it might just taste better when you’re licking it off your fingertips.

Cooktop Cove

Sweet Korean chicken wings

5 minutes

10 minutes

2 tablespoons butter

3 tablespoons gochujang

1 tablespoon soy sauce

2 cloves garlic, pressed

2 teaspoons fresh ginger, grated

3 tablespoons honey

2 tablespoons rice wine

1 tablespoon rice vinegar

20-25 precooked chicken wings

Combine the butter, gochujang, soy sauce, garlic, ginger, honey, rice wine and rice vinegar in a medium saucepan over a medium-high heat.

Bring to a simmer and cook, stirring regularly, about 5 minutes, until it begins to thicken.

Transfer to a large bowl with the chicken wings, and toss to evenly coat them.

Serve immediately.

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