Steam-Roasted Gochujang Chicken Wings

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.