Chicken Wings Saltimbocca

  • Rate This
Take holiday entertaining to the next level with these chicken wings saltimbocca — the Italian classic turned into delicious bite-size canapes to impress your guests.
Read More

Shop Sous Vide Cookers

Precision® 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


  • 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.

Latest Comments

171 F / 77.2 C Recipe Temp
Recipe Time
Prep Time