Sous Vide Sticky Chicken Wings

Anova Culinary

These wings are sticky, tender and delicious (AKA: a real crowd pleaser). Though they are incredibly messy, they taste so great that you probably won't even notice the sauce oozing down your hands.

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 147ºF (64ºC).
  2. Rub the chicken wings with the Cajun spice blend. Place in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
  3. Meanwhile, prepare the sauce: Whisk together ketchup, honey, vinegar, brown sugar, mustard, Worcestershire, soy sauce, and hot sauce in a medium bowl. Season to taste with salt and pepper.

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 any cooking liquid. Heat the broiler to high and line a broiler-safe baking sheet with aluminum foil.
  2. Toss the chicken wings in the sauce to coat. Place on the prepared baking sheet and broil, basting with additional sauce every few minutes, until wings are glazed and beginning to brown, about 10 minutes. Serve.