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.