Steam-Roasted Gochujang Chicken Wings

Kate Itrich-Williams
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.
Prep Time
Cook Time
Steam-Roasted Gochujang Chicken Wings
5 (4)
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
1.5 Tbsp
rice vinegar
1 Tbsp
Sliced scallions and toasted sesame seeds, for garnish

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.
Dry Brine the Wings

3. Preheat the Oven

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.
Starch the Wings

5. First Bake

When the oven is ready, bake the wings until they’re beginning to brown and their fat has rendered and has started sizzling, 35 minutes.
First Bake
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
00:35 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.
Make the Sauce

7. Second Bake

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.
Second Bake
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.
Coat the Wings
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