Charred Pie Recipe
Charred Pie, a family-owned Neapolitan-inspired pizzeria, centers its menu on a wood-fired oven imported from Italy. While the namesake charred pies shine, keep start with the sweet and spicy Korean Gochujang Wings.
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Ingredients
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Chicken & Marinade
Gochujang Glaze
Fry / Finish
Method
Chicken & Marinade
- 1
Prep
Pat wings dry with paper towels. Trim any excess skin and ensure drumettes and flats are separated. Drying thoroughly helps achieve a crisp exterior.
- 2
Season & Toss
In a large bowl, combine the wings with kosher salt, black pepper, baking powder, minced garlic, and grated ginger. Toss until the wings are evenly coated. Let sit for 20–30 minutes at room temperature (or up to 2 hours refrigerated) to let the baking powder and salt draw out moisture and encourage crisping.
Gochujang Glaze
- 3
While the wings rest, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, gochugaru (or smoked paprika), and water in a small bowl until smooth. Taste and adjust: add more honey for sweetness, more vinegar for brightness, or a splash more water to loosen if too thick.
- 4
Bring glaze to a gentle simmer in a small saucepan over medium-low heat for 2–3 minutes to meld flavors and slightly thicken. Remove from heat and keep warm. If making ahead, rewarm gently before using.
Fry / Finish
- 5
Heat Oil
Pour oil into a large heavy skillet (cast-iron preferred) to a depth of about 1/2 inch. Heat over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–40 seconds. If you don't have a thermometer, maintain medium-high heat but watch carefully to avoid smoking.
- 6
- 7
Fry Wings - Second Fry (Crisping)
Once all wings have had a first fry, increase heat slightly so oil is at 375°F (190°C). Fry wings a second time in batches for 2–3 minutes until deeply golden and crisp. Remove to the wire rack and lightly season with a pinch of salt while hot.
- 8
Toss in Glaze
Place the hot wings in a clean large bowl. Pour 3/4 of the warm gochujang glaze over the wings and toss quickly but gently to coat evenly. Add more glaze to taste from the reserved portion. The residual heat will further thicken the glaze onto the skin.
- 9
Plate & Garnish
Arrange glazed wings on a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the wings. Serve immediately with lime or lemon wedges on the side for bright acidity.