Deep Fried Sous Vide Hot Wings
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 2
8 whole chicken wings
3 to 4 cups (710 - 946 ml) vegetable oil, for frying
1 large egg
1 tablespoon (15 ml) hot sauce
1 teaspoon (5 ml) dried red pepper flakes
1 teaspoon (5 ml) salt
1/2 teaspoon (25 ml) ground mixed (or black) peppercorns
1/2 teaspoon (2.5 ml) cayenne pepper
1 cup (257 ml) all-purpose flour
Directions
-
Step 1
Set the Anova Sous Vide Precision Cooker to 147.2ºF (64ºC).
-
Step 2
Place chicken wings in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.
-
Finishing Steps
-
Step 0
When the timer goes off, remove the bag from the water bath. Remove the wings from the bag and pat dry. Discard cooking liquid.
-
Step 1
Heat vegetable oil in a large pot or Dutch oven to 370°F (188°C).
-
Step 2
While oil is heating, whisk together egg, hot sauce, pepper flakes, salt, peppercorns, and cayenne in a medium bowl. Place flour in a second medium bowl.
-
Step 3
Dip wings one at a time in the flour, followed by the egg mixture, and back into the flour. Fry coated wings until golden brown.
-
Step 4
Transfer wings to a paper towel-lined plate to drain for 1 minute. Serve.