Sous Vide Chicken Wings with Jerk Seasonings
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 4
2.2 pounds (1 kg) chicken wings
2 tablespoons jerk seasoning paste (I used mild--choose your heat level)
1/4 cup (15g) chopped cilantro
Heat water to 64ºC/147.2ºF using Anova Precision Cooker.
Toss wings with jerk seasoning paste and seal wings in zip-close bag using water immersion method to create vacuum.
Place bag with wings into hot water and cook 3 hours. When finished, remove bag of wings from water. Drain/pat wings dry.
Finishing Steps: Grill
Heat grill to high. Place wings on grill and reduce heat to medium low. Cook, turning often, until skin is crispy and browned.
Remove from grill. Toss with extra jerk paste if desired. Garnish with chopped cilantro. Serve immediately.