Question 1

How do I cut whole chicken wings into sections?

Accepted Answer

Place the wing skin-side down on a cutting board and locate the joints by gently bending the wing. Use a sharp knife or kitchen shears to cut through the joint between the drumette and the flat. Then cut through the joint at the tip and discard the tip or save it for stock. You should end up with one drumette and one flat per wing, which cook more evenly and are easier to eat.

Question 2

How spicy is gochujang, and do brands differ?

Accepted Answer

Yes, heat levels vary widely by brand. Mild versions focus more on sweetness and fermented flavor, while spicier versions deliver noticeable heat. If you’re unsure, start with a smaller amount and add more after tasting the sauce.

Question 3

Is gochujang the same as gochugaru?

Accepted Answer

No. Gochujang is a fermented paste with sweetness and umami, while gochugaru is a dried chile flake used mainly for heat and garnish.

Question 4

Can I adjust the heat without changing the sauce texture?

Accepted Answer

Absolutely. Increase or decrease gochujang for overall heat, or add gochugaru flakes at the end for cleaner spice without altering thickness.