Sous Vide Spicy Bourbon Glazed Chicken Wings

Anova Culinary

I wish I had some awesome story about this, but I just really love bourbon and chicken wings, and I thought it would be great to eat them together.The most important modification was adding the bourbon after the glaze had reduced, but while it was still hot. That preserved the whiskey flavor. Also, the Sriracha was an addition to the final sauce which I think was essential. It really balanced the sweetness of the glaze. 

Author

Karl Meier

Karl Meier joined the Anova Food Nerd family in December of 2016, when a friend gifted him his first Precision Cooker. Enthusiastic about being able to produce top-restaurant-level food at home, experimenting and swapping recipes with fellow sous-vide-ing friends quickly became a weekly occurrence. His favorite thing about using his Anova, though? Making it a family affair and sharing the experience with his 3-year-old son.

Prep Time: 00:05

Recipe Time: 01:30

Temperature : 140F / 60C

Ingredients

Directions

  1. Set your Anova Precision Cooker to 140ºF/60ºC.
  2. Season your wings with salt & pepper.
  3. Place wings into a zip-locking bag, use the immersion method to release as much air as possible, and seal.
  4. Place the bag into the bath and set alarm for 90 minutes.

Finishing Steps

  1. Combine orange juice, zest of 1 orange, brown sugar, cherry juice, and orange bitters in a small sauce pan and reduce by half until thick and syrupy.
  2. Remove from heat and stir in bourbon and sriracha while the mixture is still hot.
  3. Remove wings from bath, bag, and pat dry.
  4. Warm 2 Tablespoons vegetable oil in a cast iron/frying pan over medium-high heat until it shimmers and flows easily around the pan.
  5. Brown the wings all over in the heated oil, turning with tongs as each surface is browned.
  6. Remove from pan and drain extra oil on paper towels.
  7. In a large bowl, toss the wings in the glaze to coat.
  8. Transfer to a serving platter and enjoy!

Finishing Steps

  1. Enjoy!