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  • 2½ lbs chicken wings
  • 2½ teaspoons baking powder
  • ¼ cup brown sugar
  • ¼ cup rice wine vinegar
  • 3 tablespoons gochujang
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 cloves garlic, smashed
  • 1” piece ginger, peeled
  • ½ teaspoon sesame seeds, to garnish (optional)


Prep Wings:

  • Pat chicken wings dry with paper towels.
  • Combine wings with baking powder, a couple pinches of kosher salt and black pepper. Toss to coat evenly.

Chill Wings:

  • Place wings in single layer on baking sheet and refrigerate, uncovered, for 1–12 hours.
  • The longer the baking powder and salt mixture sits on the wings in the refrigerator, the more the skin will dry out and the crispier the wings will become.

Cook Wings:

  • Place wings in Zones 1, 2 and 3 of Brava metal tray.
  • Slide metal tray into bottom shelf. Press green button to begin cooking.
  • While food cooks, prepare sauce.

Make Sauce:

  • In small saucepan, combine brown sugar, rice wine vinegar, gochujang, 3 tablespoons water, ketchup, soy sauce, garlic and ginger.

Add an additional tablespoon of gochujang when making the sauce.

  • Bring mixture to boil. Reduce heat and simmer for 5 minutes, stirring often. Remove garlic and ginger and discard.
  • Transfer sauce to large bowl.

Toss & Serve:

    • Once the cook is completed, transfer wings to bowl with sauce.
    • Using tongs, toss wings in sauce until evenly coated.
    • Arrange wings on serving platter.
    • Sprinkle with sesame seeds and serve.