Sous Vide Korean Chicken Wings

Anova Culinary

Moist chicken wings are coated in a Korean-inspired BBQ sauce in this delicious Sous Vide recipe. 


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



  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.
  3. Meanwhile, whisk together soy sauce, vinegar, sugar, chili sauce, ground ginger, sesame oil, and white pepper in a medium saucepan. Bring to a rapid simmer over medium heat. Continue to simmer until reduced by half. Transfer to a large bowl and set aside.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the wings from the bag and pat dry. Discard cooking liquid. Heat broiler to high.
  2. Transfer wings to bowl with sauce and toss to coat. Pour wings and remaining sauce onto a foil-lined rimmed baking sheet.
  3. Broil wings until slightly charred and sauce is sticky, about 10 minutes. Serve wings topped with scallion and peanuts.