Korean Sauce

Korean Sauce

Ingredients for 1 lbs

  • 3 tablespoons grated ginger
  • 1/4 cup port
  • 1/4 cup white vinegar
  • 2 tablespoons sesame oil
  • 2 tbs rice vinegar
  • 1/4 cup honey
  • 1/2 cup soy sauce/coconut aminos
  • 1/4 cup Sriracha
  • Chopped scallions, for garnish
  • Directions

    1. In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes.
    2. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes.
    3. Remove from heat.
  • Comments

  • 07042018
    • Recipe called for sherry but I subbed in port and rice vinegar. Also used Derek’s sriracha instead of chili garlic sauce.
  • Original Recipe
  • Hawaiian Huli Huli Sauce

    Ingredients for 3lbs

    • 1 cup unsweetened pineapple juice
    • 1/2 cup soy sauce
    • 1/2 cup light brown sugar, lightly packed
    • 1/4 cup (2 ounces) chicken broth
    • 1-inch piece ginger root (1/4 ounce; 7g), peeled and finely grated
    • 2 medium cloves garlic, minced
    • 1 teaspoon (5ml) sriracha chili sauce
    • Thinly sliced scallions (white and light green parts only), for garnish
    • Grilled pineapple wedges, for serving (optional)

    Original Recipe

    Sriracha Hot Wings Recipe

    Sriracha Hot Wings Recipe

    Ingredients

    • 4 tablespoons butter
    • 1/2 cup sriracha
    • 2 tablespoons honey
    • 1 1/2 tablespoons coconut aminos
    • 1 tablespoon finely chopped cilantro
    • 1 tablespoon freshly squeezed lime juice
    • 1 teaspoon rice vinegar

    Directions

    1. Melt butter in a small saucepan over low heat.
    2. Whisk in sriracha, honey, coconut aminos, cilantro, line juice, and vinegar until combined.
    3. Remove from the heat and set aside.

    Original Recipe

    Comments

    Although this sauce seems similar to a buffalo sauce, this sauce is much thinner. It has a similar consistency to vinegar-based BBQ sauces. It can be made spicer by switching out the hot sauce.

    Alton Brown’s Buffalo Wing Sauce

    Alton Brown’s Buffalo Wing Sauce

    Ingredients

    • 3 ounces unsalted butter
    • 1 small clove garlic, minced
    • 1/4 cup hot sauce
    • 1/2 teaspoon kosher salt

    Directions

    Melt the butter in a small bowl along with the garlic.

    1. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
    2. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

    Chili-Lime Butter Sauce

    Chili-Lime Butter Sauce

    Ingredients (For 4 pounds)

    Extra-virgin olive oil

    • Kosher salt and freshly ground black pepper
    • 8 tablespoons (1 stick) unsalted butter, softened
    • 1 big, fat rounded tablespoon Thai red curry paste
    • 1/4 cup honey
    • 1/4 cup soy sauce
    • 1 lime, halved
    • Chopped cilantro leaves, for garnish

    Directions

    Throw the butter, red curry paste honey and soy sauce into a blender.

    1. Season with salt and puree. Scrape into a big bowl.
    2. When the wings come out of the oven put add to the bowl with the curry butter.
    3. Squeeze the juice of the lime over the wings. Give it a toss and you’re done.
    4. Garnish with cilantro.