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!
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.