Chicken Wings Saltimbocca
Shop Sous Vide Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 10
3 pounds (1.4kg) chicken wings, cut into flats and drumettes
Leaves from 1 to 2 bunches of fresh sage (1 leaf per chicken wing)
12 ounces (340g) thinly sliced prosciutto, each piece sliced in half lengthwise
½ cup unsalted butter, melted
¼ cup capers, finely chopped
1 lemon, sliced into wedges, for serving
Salt, for serving
Set the Anova Precision Cooker Pro to 77°C (171°F).
Pat the chicken wings dry and lay them out on a sheet tray. Place one sage leaf on each chicken wing. Wrap a piece of prosciutto around each wing, making sure that it wraps fully around the wing.
Once all of the wings are wrapped, divide between two separate vacuum seal bags and seal out all the air. Transfer to the water bath and cook for 2 hours.
Take the wings out of the bag and transfer to a clean sheet tray lined with parchment paper. Pop them in an oven at 218°C (425°F) and cook until the prosciutto is crisp, 7 to 8 minutes.
While the wings crisp, combine the butter and capers in a small bowl.
To serve, arrange the wings on a platter. Drizzle with the caper-butter and season with lemon juice and salt. Serve immediately.