Sous Vide Singapore Chicken Wings

When I want to cook chicken, I often buy a whole bird and break it down myself. It's economical and allows me to cook each part to just the perfect temperature. Chicken breasts, thighs, and drumsticks are easy to use, but the wings often get the short stick. In this recipe I have taken advantage of these bite-sized pieces by rubbing them with a blend of sweet soy sauce, honey, ginger, and five spice. The recipe was inspired by a Singaporean grilled wings appetizer and makes for the perfect afternoon snack!

Author

Kate Itrich-Williams

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 160F / 71.1C

Ingredients

• 3/4 teaspoon sweet soy sauce (kecap manis)
• 3/4 teaspoon soy sauce
• 3/4 teaspoon Chinese rice wine
• 3/4 teaspoon honey
• 1/4 teaspoon Chinese five-spice
• 2 whole chicken wings
• 1/2 inch fresh ginger, smashed
• 1 clove garlic, smashed
• Sliced scallions, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 160ºF (71.1ºC).
2. Combine sweet soy sauce, soy sauce, rice wine, honey, and five spice in a small bowl. Mix well.
3. Place chicken wings, ginger, and garlic in a small zipper lock or vacuum seal bag. Pour soy sauce mixture over chicken wings. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
4. Place the bag in the water bath and set the timer for 2 hours.
5. About 5 minutes before the wings are finished, heat broiler to high. Line a broiler-safe baking sheet with aluminum foil.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the wings from the bag and pat very dry with paper towels. Place wings on prepared baking sheet. Broil until chicken skin is well-browned and crisp, 3 to 5 minutes.
2. Transfer chicken wings to a serving plate and sprinkle with sliced scallions. Serve.