Molasses Gochujang Wings With Alabama White Sauce Recipes

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SMOKED WINGS IN ALABAMA WHITE SAUCE



Smoked Wings in Alabama White Sauce image

Provided by Food Network

Time 3h

Yield 15 to 20 servings

Number Of Ingredients 20

2 cups kosher salt
1 1/2 cups light brown sugar
1/2 cup paprika
1/2 cup white sugar
3 tablespoons lemon pepper
2 tablespoons chili powder
1 tablespoon freshly cracked black pepper
1 tablespoon cayenne pepper
4 teaspoons dry mustard
1 teaspoon garlic powder
40 pounds chicken wings
Alabama White Sauce, for serving, recipe follows
4 cups mayonnaise
2 cups cider vinegar
3 tablespoons white sugar
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic

Steps:

  • Prepare a smoker to 250 degrees F.
  • For the rub: Combine the salt, brown sugar, paprika, white sugar, lemon pepper, chili powder, black pepper, cayenne pepper, dry mustard and garlic powder in a large bowl.
  • For the wings: Wash and drain the chicken wings in a 2-compartment sink. Drain in a colander and move to a large mixing bowl. Sprinkle with 1 cup of the rub and toss. Distribute the wings evenly on smoker racks. Smoke for 2 1/2 hours. Place in a cooler overnight. When ready to eat, fry a serving for 1 to 2 minutes in hot oil and toss in some Alabama white sauce.
  • Mix the mayonnaise, vinegar, white sugar, black pepper, kosher salt, chili powder, Worcestershire sauce and minced garlic in a bowl.

MOLASSES-GOCHUJANG WINGS WITH ALABAMA WHITE SAUCE



Molasses-Gochujang Wings with Alabama White Sauce image

Provided by Eddie Jackson

Categories     appetizer

Time 1h

Yield 24 wings

Number Of Ingredients 24

1/4 cup gochujang
1/4 cup molasses
1/4 cup lite soy sauce
1 heaping tablespoon light brown sugar
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
Pinch of kosher salt
Pinch of freshly ground black pepper
1 to 2 quarts canola oil, for frying
2 pounds wing and drumette pieces (about 24), wing tips removed, rinsed and dried well
1/4 cup rice flour
Alabama White Sauce, recipe follows
1 bunch scallions, thinly sliced
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup lemon juice
1 tablespoon prepared horseradish
1 tablespoon freshly ground black pepper
2 1/2 teaspoons garlic powder
2 1/2 teaspoons granulated sugar
2 teaspoons kosher salt
1 teaspoon whole-grain mustard
1 teaspoon cayenne pepper

Steps:

  • For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
  • For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
  • Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
  • Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
  • Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.

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