Chili Crunch Sauce Wings
It's a surprisingly quick process to perfect wings—just broil them until crisp, then toss with butter and Momofuku Chili Crunch Sauce while they’re still hot. The butter softens the heat just enough, creating a rich, glossy sauce that clings to every wing. Feel free to double or even triple this recipe if you’re serving a crowd.
Serves 2.
what you'll need
INGREDIENTS
- 1 pound chicken wings
- Kosher salt
- 2 tablespoons unsalted butter
- ½ cup Momofuku Chili Crunch Sauce
- scallions, green parts-only, thinly sliced
- sesame seeds
Directions
Pat chicken wings dry, then place on a sheet pan and season with Kosher salt.
Turn your broiler on high and position your oven rack in the second slot from the top, about 6 inches away from the broiler.
Roast wings under the broiler for about 10 minutes, until they are starting to char, then flip and roast for about 6–8 more minutes until a thermometer inserted into the thickest part of the wing reaches 165°F and the wings are browning. Remove from the oven.
Add cooked wings to a large bowl, then toss with butter and Momofuku Chili Crunch Sauce until the butter is melted and the sauce coats the wings.
To serve, top with sliced scallions and sesame seeds.
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