Chicken Wings Saltimbocca

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

Directions

• 

  Step 1

  Set the Anova Precision Cooker Pro to 77°C (171°F).

• 

  Step 2

  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.

• 

  Step 3

  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.

• Finishing Steps

• 

  Step 0

  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.

• Step 1

  While the wings crisp, combine the butter and capers in a small bowl.

• 

  Step 2

  To serve, arrange the wings on a platter. Drizzle with the caper-butter and season with lemon juice and salt. Serve immediately.

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