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Korean Chicken Wing Sauce

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.

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  • 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.

Spicy Grilled Galbi Recipe

More great Korean-inspired recipes to love!

Korean Wing Sauce

Korean Chicken Wing Sauce

This spicy umami-filled sauce is simple to throw together and is perfect on a batch of chicken wings! Make a double, and keep some for later in the week!
5 from 1 vote
Print Pin Rate
Course: Homemade
Cuisine: American
Keyword: sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Author: Or Whatever You Do

Ingredients

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.

Nutrition

Serving: 1gCalories: 67kcalCarbohydrates: 16gProtein: 1gSodium: 1250mgSugar: 11g
Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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