Admiral's Table

Ingredients

• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes) — optional
• 3 tbsp soy sauce
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar
• 2 tbsp mirin (or 1 tbsp honey + 1 tbsp water)
• 1 tbsp toasted sesame oil
• 4 cloves garlic, finely minced
• 1 tsp fresh grated ginger
• 1–2 tsp Sriracha or Korean hot sauce — optional
• 1–2 tbsp water to thin, if needed
• Sesame seeds and scallions for garnish

Instructions

1. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, mirin, sesame oil, minced garlic, and grated ginger.
2. Whisk or stir constantly until the mixture comes up to a gentle simmer.
3. Reduce heat to low and simmer 3–5 minutes, stirring frequently, until the sauce thickens slightly and becomes glossy. If it gets too thick, stir in 1–2 tbsp water to reach desired consistency.
4. Taste and adjust: add gochugaru for more chili flavor, more honey for sweetness, or a splash more rice vinegar for brightness. Add Sriracha if you want additional heat.
5. Remove from heat and let cool for a minute. Toss hot cooked wings in the sauce until fully coated. For a stickier finish, place sauced wings on a baking sheet and broil or grill 2–4 minutes to caramelize—watch closely to avoid burning.
6. Garnish with sesame seeds and sliced scallions before serving.

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