Gochujang Wings

SAVORY

Feb 3

Salsa Roja, Scallions, Toasted Sesame Seeds

Chefs Rene Lopez and Alexander Sherack of Korea Taqueria | Philadelphia

INGREDIENTS

Al Pastor Marinade:
5 grams ancho chile
5 grams guajillo chile
3 cloves garlic
20 grams onion
20 grams gochujang
Kosher salt
Goya all-purpose seasoning

Salsa Roja:
20 grams gochujang
20 grams onion
5 grams ginger
5 grams garlic
20 milliliters soy sauce
60 milliliters rice vinegar
5 milliliters sesame oil
5 grams toasted sesame oil
10 grams roasted scallions

Chicken Wings:
Oil for frying
2 pounds chicken wings
2 grams kosher salt
75 grams cornstarch
25 grams all-purpose flour
2.5 grams baking powder
2.5 grams garlic powder

To Assemble and Serve:
Thinly sliced scallions
Toasted sesame seeds

METHOD

For the Al Pastor Marinade:
In a Vitamix blender, purée all ingredients and 20 milliliters water. Season with salt and all-purpose seasoning. Set aside.

For the Salsa Roja:
In a Vitamix blender, combine all ingredients, 45 milliliters water, and 40 grams Al Pastor Marinade. Blend until smooth. Set aside.

For the Chicken Wings:
In a fryer, heat oil to 165°F. On a work surface, season chicken wings with salt. Set aside. In a mixing bowl, whisk together cornstarch, flour, baking soda, garlic powder, and 175 milliliters water. Dredge wings then fry until crispy and golden brown. Transfer to a paper towel-lined plate and let cool.

To Assemble and Serve:
Arrange Chicken Wings on a serving plate. Top with desired amount Salsa Roja. Garnish with scallions and sesame seeds.

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