Wingstop Korean BBQ Sauce Recipe
Wingstop Korean BBQ Sauce Recipe is a sweet, spicy, and savory sauce made with soy, gochujang, honey, garlic, ginger, and spices, perfect for tossing wings. This sauce combines soy sauce, brown sugar, honey, gochujang, garlic, ginger, and a few spices to create a rich and sticky coating. I made this Wingstop Korean BBQ Sauce Recipe because I was watching how it was prepared and wanted to try it myself.
Equipment
- Small saucepan
- Whisk
- Measuring cups & spoons
- Small bowl
Ingredients
- ½ cup soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons honey
- 2 tablespoons gochujang Korean chili paste & Sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ketchup
- 2 cloves garlic finely minced
- 1 teaspoon fresh ginger grated
- ½ teaspoon smoked paprika
- ½ teaspoon white pepper
- 1 teaspoon cornstarch + 1 tablespoon water for thickening
- 1 teaspoon Korean red pepper flakes gochugaru
Instructions
Mix The Wet Ingredients
- In a small saucepan over medium heat, combine the soy sauce, brown sugar, honey, gochujang, Sriracha, rice vinegar, sesame oil, and ketchup. Stir everything together until most of the sugar has dissolved.
Add Garlic And Ginger
- Stir in the minced garlic and grated ginger. Let the mixture simmer for 1–2 minutes so the flavors can really bloom.
Season The Sauce
- Add smoked paprika, white pepper, and Korean red pepper flakes. Give it a taste and adjust the spice level if needed.
Thicken It Up
- In a small bowl, mix the cornstarch with water to make a smooth slurry. Gradually whisk this into the simmering sauce and keep stirring until it thickens, about 1–2 minutes.
Simmer And Reduce
- Turn the heat down and let the sauce gently simmer for 3–5 minutes, stirring occasionally. It should become shiny and slightly sticky.
Cool And Serve
- Take the sauce off the heat and let it cool a bit before tossing with fried or baked chicken wings. Any leftovers can be stored in an airtight container in the fridge.