I recently was turned onto a recipe for buffalo chicken dip by my friend Jessica. And the recipe for that will be following this post shortly. However I thought it would be advantageous to share a recipe for buffalo hot wing sauce before I posted the aforementioned dip.
I learned this recipe from my friend Taylor who operated a bar in Korea called Beer Brown. It was a lovely establishment on the far side of town. Sadly the restaurant did not stay afloat, but Taylor and his lovely bride have gone on to bigger and better ventures.
One day Taylor brought out a plate of 양념 치킨 (yung-nyum chicken or literally spicy chicken). I was in love and needed to know what this decadent sauce was. Being the great host he is, Taylor quickly jotted this recipe down for me.
Ingredients:
1 tsp of garlic powder
1/2 tsp of ground ginger
2 tsps of honey
2 tsps of ground cayenne pepper
1 cup of rice vinegar
1 cup of tomato sauce
1/2 stick of butter
Directions:
Start by mixing the tomato sauce and vinegar together into a sauce pan and bring to a simmer. Slowly stir in the garlic powder, ginger, and cayenne pepper. Be sure these are mixed in thoroughly. As for the honey be sure to drizzle it in slowly, you don't want it all to caramelize and clump together. Reduce the heat and stir in the butter. It is essential that you stir constantly until the butter is melted. Reduce the heat and let the mixture reduce.
Enjoy!
No comments:
Post a Comment