With the popularity of Korean fried chicken on the rise, it was time for us to develop a mind-blowing Korean-based hot sauce. While we were developing this recipe, we always used a fiery gochujang base, but the addition of the roasted sesame dressing, pickled daikon, diced pineapple and lime to add sweetness into the mix was the icing on the cake. The Seoulja Boi became the winning Wild Wing entry at Wing Fest 2018 and one of our signature wings on our restaurant menus. Not only is it great for wings but we also recommend it as a burger sauce or a dressing.
Extracted from Wings and Things by Ben Ford and David Turofsky (Quadrille, £16.99) Photography © Dan Jones