Sous Vide Chinese Chicken Wings

Anova Culinary

After cooking sous vide, these chicken wings are dusted in corn flour and broiled till crispy, then they're painted in a lick of hoisin sauce and put under the broiler for a further minute. They're crispy with a great Asian influence. Another great thing about this recipe is that it uses very few ingredients. 

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 147.2F / 64C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 147.2ºF (64ºC).
  2. Season the chicken wings with salt and pepper and place 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

  1. When the timer goes off, remove the bag from the water bath. Remove the wings from the bag transfer to a foil-lined baking sheet. Discard cooking liquid. Heat broiler to high.
  2. Dust corn flour over the top of the wings and spray with oil spray. Broil until corn flour crisps, about 10 minutes.
  3. Brush wings with hoisin. Continue to broil until sauce is caramelized, 1 to 2 minutes. Serve topped with scallion, peanuts, cilantro, and pepper flakes.