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Steam-Roasted Gochujang Chicken Wings

Name: Steam-Roasted Gochujang Chicken Wings
Prep time: 1440 min
Cook time: 40 min
Total time: 1480 min
Ingredients: 1 Tbsp of kosher salt; 1 Tbsp of granulated sugar; 2 tsp of baking powder; 2 lb of chicken wings, separated into drumettes and flats; 0.5 cup of white rice flour; 1 Tbsp of vegetable oil; 5 cloves of garlic, grated; 1 (1 1/2-inch piece) of fresh ginger, grated; 3 Tbsp of soy sauce; 3 Tbsp of gochujang; 1.5 Tbsp of rice vinegar; 1 Tbsp of honey; 0 of Sliced scallions and toasted sesame seeds, for garnish

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

Prep Time

24:00

Cook Time

00:40

5 (5)

2015

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

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.