Steam-Roasted Gochujang Chicken Wings
Kate Itrich-Williams
September 14, 2023
Spicy, sweet, and bursting with umami, these Korean-style gochujang chicken wings owe their perfectly cooked meat and crisp skin to a two-stage cooking process in the Anova Precision Oven. The steam stage helps to render the fat and gently cook — but not overcook — the meat. A dry blast of heat after steaming crisps and browns the skin before the wings are tossed in a quick, flavor-packed sauce.
Dry-brining the wings overnight with salt, sugar, and baking powder helps to deeply season the meat and to create an alkaline environment on the chicken skin, which helps the wings to brown and crisp. If you need wings now (understandable), you can skip this step; toss the wings in only salt and sugar, then move on to step 3.
Serves
2
Prep Time
24:00
Cook Time
00:40
5 (5)
2330
Ingredients
1 Tbsp
kosher salt
1 Tbsp
granulated sugar
2 tsp
baking powder
2 lb
chicken wings, separated into drumettes and flats
½ cup
white rice flour
1 Tbsp
vegetable oil
5 cloves
garlic, grated
1 (1 1/2-inch piece)
fresh ginger, grated
3 Tbsp
soy sauce
3 Tbsp
gochujang
1.5 Tbsp
rice vinegar
1 Tbsp
honey
Sliced scallions and toasted sesame seeds, for garnish
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Steps
1. Prepare the Baking Sheet
Line the Anova sheet pan with aluminum foil, then place the perforated tray on top.
2. Dry Brine the Wings
In a large bowl, whisk together the salt, sugar, and baking powder. Add the wings, then use your hands to evenly coat them in the mixture. Spread into a single layer on the prepared sheet pan, then refrigerate, uncovered for 12 to 24 hours.
3. Preheat the Oven
Rack
The next day, heat the Anova Precision Oven.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
4. Starch the Wings
Return the wings to the large bowl. Add the rice flour and toss to evenly coat. Spread back out onto the prepared sheet pan (no need to wash it) in a single layer, skin side-up.
5. First Bake
Rack
When the oven is ready, bake the wings until they’re beginning to brown and their fat has rendered and has started sizzling, 25 to 35 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
00:25 Timer
6. Make the Sauce
While the wings bake, make the sauce: Heat the oil in a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring frequently, until aromatic, about 1 minute. Stir in the soy sauce, gochujang, vinegar, and honey. Bring to a simmer and continue to cook, stirring constantly now, until the sauce has darkened in color and is sticky and thick, 2 to 3 minutes. Transfer to a clean large bowl and reserve.
7. Second Bake
Rack
Let the oven settings adjust while leaving the wings in the oven. Continue to bake until the wings are deeply browned and the skin is crisp, 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Rear
00:10 Timer
8. Coat the Wings
Immediately transfer the hot wings to the bowl with the sauce. Toss to coat evenly with the sauce, then transfer the wings to a serving dish. Garnish with scallions and sesame seeds. Serve hot.
10 Comments
L
Lovica Callisti
This was amazing! The sauce is addictive and the wings were perfection. My party guests gobbled these up faster than you can say gochujang.
6mo
TL
Solid method. Easy process for great results, and didn’t make a mess of my oven either.
That said, I found the unsauced wings too salty. Will halve the salt in the dry brine next time.
I also substituted potato starch for the rice flour. Worked great.
Sauce is really good. I added a little more honey and some sumac.
1y
R
Richard Larsen
Love the sauce, but the wings were so salty I could only eat 3 of them. What did I do wrong? Is a TB too much?
1y
A
Anova Culinary
what brand and style of salt did you use? This was developed with diamond crystal kosher salt. If you use Morton’s kosher you can cut it back to 1.5 tsp and if you use fine salt, cut back to 1 tsp.
1y
R
Richard Larsen
thanks. That must have been the issue. I bought one. Next cook will include this. Question, why can I only reply via app?
1y
C
This has become my go-to method of cooking chicken wings (works for thighs too with a little longer cooking time. I don’t do the sauce—we love the crispy pieces as is.
1y
A
Anova Culinary
love to hear this works with thighs!
1y
J
Jepitou
Can the wings be replaced by drumsticks?
1y
A
Anova Culinary
yes you can try that!
1y
A
Adam Kline
Wow. This one works surprisingly well. Even without sauce the rings are super tasty.
3y
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