Sous Vide Gochujang and Garlic Wings

Sous Vide Gochujang and Garlic Wings

Sous Vide Gochujang and Garlic Wings

Happy 2016 y’all!

I hope everyone had a fantastic holiday season. Today in Southern Ontario we have our first official cold warning, ‘feels like -23.’ Ouch! We have been spoiled here, with Christmas day being a balmy 16 degrees!

I spent some time over the holidays going through some older recipes and blog metrics and found out that my ‘Sous Vide Chicken Wings’ post was by far my most popular post, so I decided to revisit it, but with a twist!

In this recipe, I used gochujang, a Korean staple ingredient made of fermented soybeans, glutinous rice and chili peppers. It is fantastic! Packed with umami, sweetness and a little kick from the chilies, it’s a must-have ingredient in any pantry. It is typically used in soups, stews and marinade for a traditional Korean barbecue, and that is where the inspiration for this recipe came from. Gochujang can be found in most specialty markets; here I purchased mine from The Cheese Boutique in Toronto.

For the sauce, I paired gochujang with a TON of garlic to make a savoury marinade and sauce for the wings and sweeten it with a bit of pineapple juice.

The sous vide method works perfectly for wings; it infuses flavour and renders the fat in the wings making them slip off of the bone. It must be noted that you must finish the wings once they come out of the sous vide, by either broiling for 15 minuets, grilling or shallow frying to crisp up the skin. Here I chose to grill the wings, to pay further homage to the flavours of Korean barbecue.

These sweet and spicy wings can be served alone or, as in the recipe with coleslaw, quick pickled cucumbers and grilled veggie skewers.

Sous Vide Gochujang and Garlic Wings


Sous Vide Gochujang and Garlic Wings

Makes 24 wings

Marinade and Sous Vide


2 tablespoons of gochujang
1 tablespoon soy sauce
5 cloves of garlic, grated (preferably on a micro plane or fine grater)
½ cup of pineapple juice
1 teaspoon of salt
24 split chicken wings


In a large glass bowl, whisk together gochujang, soy sauce, garlic, pineapple juice and salt

Add the wings to the bowl and coat evenly with the marinade

Let marinate for at least 12 hours, up to 24

Once 12-24 hours has elapsed remove wings from marinate and blot off any extra marinade with a paper towel. This is necessary for the grilling step, as you don’t want the extra sauce to burn

Set the sous vide to 160F

Pack the wings in 2 vacuum pack bags

Once the sous vide reaches 160F, submerge the bagged wings and let cook for 4 hours

Once the 4 hours has elapsed remove wings from the sous vide and the bags

Heat a barbecue or indoor grill pan to medium-high

Grill the wings on both sides, until lightly charred. Be careful here! The sugar present in the marinade from the gochujang and pineapple can burn easily. Here you are looking to lightly char and crisp the skin, not blacken

At this point if you want to have crispier wings you can broil the wings for 15 minutes

Toss in wing sauce – recipe below


Wing Sauce


1 tablespoon of vegetable oil
1 small shallot, grated (preferably on a micro plane or fine grater)
5 cloves of garlic, grated (preferably on a micro plane or fine grater)
½ cup of pineapple juice
½ cup of beer
2 tablespoons of gochujang
1 tablespoon of ketchup
1-2 tablespoon of sriracha (more if you like it spicy!)
½ teaspoon of fish sauce
½ teaspoon of soy sauce
2 tablespoons of butter
2 tablespoons of white vinegar
Salt and pepper to taste


Set a saucepan over medium-low heat

Add the vegetable oil, shallot and garlic and sauté for 1 minute, until softened

Add the beer and pineapple juice and stir, let simmer for 1-2 minutes

Add the gochujang, ketchup, sriracha, fish sauce and soy sauce and stir well to combine

Let cook for 1 minute

Remove from heat and stir in the butter

Once the butter is melted add the vinegar and stir

Add the salt and pepper to taste

Sous Vide Gochujang and Garlic Wings



Here I served the wings with coleslaw, veggie skewers and quick pickled cucumbers



4 cups of white cabbage, shredded
1 cup of radicchio, shredded
½ cup of carrot, grated
½ cup of onion, finely sliced
½ cup of mayonnaise
½ cup of sour cream
1 tablespoon of horseradish
2 tablespoons of sherry vinegar (or apple cider vinegar)
1 tablespoon of pickle brine
1 tablespoon of sugar
1 teaspoon of celery seed
1 teaspoon of salt
1 teaspoon of pepper


Sprinkle the shredded cabbage with the salt and let sit for 10 minutes

In a large bowl combine the mayonnaise, sour cream, horseradish, vinegar, pickle brine, sugar, celery seed and pepper and stir well to combine

Add the cabbage, radicchio and carrot and mix well


Quick Pickled Cucumbers


4 mini cucumbers, or 1 English cucumber, cut into thin half-moons
1 teaspoon of sugar
1 teaspoon of salt
1 clove of garlic, crushed
½ cup of white vinegar
½ cup of water
½ teaspoon of sesame oil
¼ teaspoon of chili flakes
¼ teaspoon of sesame seeds
¼ cup of canned pineapple (optional)


In a glass container combine the cucumbers, sugar, salt, vinegar, water, garlic, sesame oil and pineapple if using

Let infuse in the refrigerator for 30-60 minutes

Drain liquid and garnish with chili flakes and sesame seeds

Quick Pickled Cucumbers - side with Sous Vide Gochujang and Garlic Chicken Wings


Grilled Veggie Skewers

This is pretty self-explanatory! Here I used pieces of green onion, shishito peppers, pineapple and garlic, grilled until softened and brushed with the wing sauce

Sous Vide Gochujang and Garlic Wings