The mention of Wingstop Spicy Korean Q instantly gets your mouth watering. There’s something magical about the perfect balance of sweet and spicy, layered with hints of ginger, garlic, and a subtle kick of heat. It’s no surprise this fan-favorite sauce has earned a special place in the hearts (and taste buds) of wing lovers everywhere.
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How to make Wingstop Spicy Korean Q
Wingstop Spicy Korean Q is a popular wing flavor that combines sweet, spicy, and savory elements to create a bold and flavorful sauce.
Ingredients:
- Chicken wings (2 pounds) – Split and tips removed
- Garlic (2 cloves) – Minced
- Ginger (1 tablespoon) – Freshly grated
- Soy sauce (1/4 cup)
- Rice vinegar (2 tablespoons)
- Honey (2 tablespoons)
- Brown sugar (2 tablespoons)
- Sriracha (2 tablespoons) – Adjust according to your spice preference
- Gochujang (1 tablespoon) – Korean red chili paste
- Sesame oil (1 teaspoon)
- Red pepper flakes (1/2 teaspoon)
- Cornstarch (1 tablespoon) – Mixed with 2 tablespoons cold water for thickening
- Green onions (2 tablespoons) – Finely chopped for garnish
- Sesame seeds (1 tablespoon) – For garnish
Instructions:
Prepare the Wings:
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels and place them on the wire rack—season with salt and pepper.
- Bake the wings in the preheated oven for 40–45 minutes, turning halfway through, until they are crispy and golden brown.
Make the Sauce:
- While the wings are baking, heat a small saucepan over medium heat. Add the sesame oil, minced garlic, and grated ginger. Sauté until fragrant, about 1 minute.
- Stir in the soy sauce, rice vinegar, honey, brown sugar, Sriracha, gochujang, and red pepper flakes. Bring the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer for 5–7 minutes, allowing the flavors to meld together.
- In a small bowl, mix the cornstarch with cold water. Slowly add this mixture to the simmering sauce, stirring constantly until the sauce thickens, about 2–3 minutes.
- Remove the sauce from the heat and let it cool slightly.
Coat the Wings:
- Transfer the baked wings to a large mixing bowl. Pour the Spicy Korean Q sauce over the wings and toss until they are thoroughly coated.
Serve:
- Arrange the sauced wings on a serving platter. Garnish with chopped green onions and sesame seeds for an extra burst of flavor and a touch of elegance.
Tips:
- Adjust the Heat: If you prefer a milder sauce, reduce the amount of Sriracha and red pepper flakes. For more heat, increase these ingredients or add a splash of your favorite hot sauce.
- Air-Fryer Option: For a healthier alternative, cook the wings in an air fryer at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to a week. Simply reheat before using.
- Marinate for Extra Flavor: For an added depth of flavor, you can marinate the chicken wings in a mixture of soy sauce, garlic, and ginger for a few hours before baking.
Ingredients Substitutes
Wingstop Spicy Korean Q sauce is known for its bold and savory flavors, combining sweet and spicy elements with a touch of umami. If you are looking to make a homemade version of this sauce and you need to find suitable substitutes for some of the ingredients, here are some detailed suggestions:
Gochujang (Korean Chili Paste)
Substitute: Sriracha mixed with a little bit of fermented soybeans or miso paste. Gochujang has a unique flavor profile that combines spice, sweetness, and umami. Sriracha will provide the heat, while the miso adds the depth of flavor needed to mimic gochujang.
Soy Sauce
Substitute: Tamari or coconut aminos. Both tamari (which is gluten-free) and coconut aminos have a similar salty and savory profile, making them great soy sauce substitutes.
Honey
Substitute: Agave nectar, maple syrup, or brown sugar. These alternatives are all sweet and can be used in nearly equal amounts to replicate the sweetness provided by honey.
Rice Vinegar
Substitute Apple cider vinegar or white wine vinegar. These vinegars have a tangy flavor similar to rice vinegar, though they might be slightly more potent, so you may want to use a bit less.
Garlic
Substitute: Garlic powder or minced garlic from a jar. One clove of garlic is roughly equivalent to 1/4 teaspoon of garlic powder or one teaspoon of jarred minced garlic.
Ginger
Substitute: Ground ginger. Though fresh ginger has a more robust flavor, ground ginger can be used in a pinch. Use about 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger required.
Sesame Oil
Substitute: Olive oil with a few drops of a dark sesame oil for flavor or toasted sesame seeds to sprinkle on top. Though olive oil alone doesn’t replicate the unique nutty flavor of sesame oil, this mixture can come close.
Brown Sugar
Substitute: White sugar mixed with a small amount of molasses. Mix one cup of white sugar with one tablespoon of molasses to create a substitute for one cup of brown sugar.
Crushed Red Pepper Flakes
Substitute: Cayenne pepper or a dash of hot sauce. Use these in moderation, as they can be much hotter than red pepper flakes.
Final Thoughts
With this recipe, you’ll be able to enjoy the irresistible flavors of Wingstop Spicy Korean Q wings any time you crave them.
More Wingstop Recipes:
Ingredients
- Chicken wings (2 pounds)
- Garlic (2 cloves)
- Ginger (1 tablespoon)
- Soy sauce (1/4 cup)
- Rice vinegar (2 tablespoons)
- Honey (2 tablespoons)
- Brown sugar (2 tablespoons)
- Sriracha (2 tablespoons)
- Gochujang (1 tablespoon)
- Sesame oil (1 teaspoon)
- Red pepper flakes (1/2 teaspoon)
- Cornstarch (1 tablespoon)
- Green onions (2 tablespoons)
- Sesame seeds (1 tablespoon)
Instructions
Prepare the Wings:
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels and place them on the wire rack—season with salt and pepper.
- Bake the wings in the preheated oven for 40–45 minutes, turning halfway through, until they are crispy and golden brown.
Make the Sauce:
- While the wings are baking, heat a small saucepan over medium heat. Add the sesame oil, minced garlic, and grated ginger. Sauté until fragrant, about 1 minute.
- Stir in the soy sauce, rice vinegar, honey, brown sugar, Sriracha, gochujang, and red pepper flakes. Bring the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer for 5–7 minutes, allowing the flavors to meld together.
- In a small bowl, mix the cornstarch with cold water. Slowly add this mixture to the simmering sauce, stirring constantly until the sauce thickens, about 2–3 minutes.
- Remove the sauce from the heat and let it cool slightly.
Coat the Wings:
- Transfer the baked wings to a large mixing bowl. Pour the Spicy Korean Q sauce over the wings and toss until they are thoroughly coated.
Serve:
- Arrange the sauced wings on a serving platter. Garnish with chopped green onions and sesame seeds for an extra burst of flavor and a touch of elegance.
