Sous Vide Garlicky Chicken Wings

Inspired by one of my favorite Thai restaurants in Portland, OR, these wings are garlicky packed umami bombs. Sous vide cooks them perfectly, ensuring a crisp and juicy wing!

Author

Bea Mendoza

Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to get her work done and still enjoy quality, home-cooked meals. She sets up Anova, drops her food in the water bath, and has her dinner going in minutes, giving her time to dives into her studies while her food cooks.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 147.2F / 64C

Ingredients

• 24 chicken wings
• 10 garlic cloves, crushed
• 1 tsp kosher salt
• 1/4 cup warm wate
• 1/2 cup fish sauce
• 1/2 cup sugar
• canola oil (for frying)
• 1 cup rice flour
• 1/4 cup tempura batter mix
• 1/4 cup water
• 1–2 tsp chili garlic sauce

Directions

1. Set Anova Sous Vide Precision Cooker to 147.2°F / 64°C
2. Chop garlic. Add salt and 1/4 cup warm water and let it sit for a few minutes.
3. Add 1/2 cup fish sauce and 1/2 cup sugar to garlic mixture.
4. Place chicken wings in ziplock bag and add 1/2 of the fish sauce mixture (reserve the other 1/2)
5. Seal the bag using the water immersion technique sous vide at 147.2°F / 64°C for 2 hours.

Fryer Finish

1. Take wings out of the bag and place the wings to dry on a paper towel.
2. Heat oil to 325°F / 163°C degrees.
3. Stir 1 cup rice flour and 1/4 cup tempura batter mix, and dredge wings in this.
4. Fry wings for about 2-3 minutes or until golden brown. Transfer wings to a cooling rack.
5. Heat wok or pan and add the reserved fish sauce mixture plus the sauce from the cooking bag.
6. Add chili garlic sauce. Bring to a full boil and reduce for 45 seconds.
7. Add wings to sauce and toss, until caramelized glaze coats wings!