Sous Vide Chicken Wings

Ingredients for 4

• 1 pound chicken wings, sliced into flats and drumettes

• Salt and freshly ground black pepper

• 1 teaspoon teriyaki sauce

• 1 tablespoon hoisin sauce

• 1/2 teaspoon mirin

• 1/4 teaspoon minced fresh ginger

• Vegetable oil, for frying

• Wasabi furikake for garnish

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• 

  Step 2

  Lightly season the chicken wings with salt and pepper. Place in a large vacuum seal bag and seal using the water immersion technique.

• Step 3

  Place the bag in the water bath and set the timer for 45 minutes.

• Step 4

  Meanwhile, prepare the sauce: In a large bowl, combine the hoisin, teriyaki, miring, and ginger. Set aside.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the wings from the water bath and pat very dry with paper towels.

• Step 1

  Pour about 2 inches of vegetable oil into a large Dutch oven. Heat oil to 375ºF over medium-high heat.

• Step 2

  When the oil is hot, add the wings and fry until golden brown, 1 to 2 minutes. As soon as the wings come out of the fryer, transfer them to the bowl with the sauce. Toss to coat.

• Step 3

  Transfer wings to a serving plate and garnish with furikake. Serve.

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