Sous Vide Chinese Chicken Wings
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Ingredients for 2
8 whole chicken wings
Salt and freshly ground black pepper
Olive oil spray
1/2 cup (118 ml) corn flour
1/2 cup (118 ml) hoisin sauce
1 chopped scallion
1 tablespoon (15 ml) unsalted peanuts, toasted and chopped
1 tablespoon (15 ml) chopped fresh cilantro
Dried red pepper flakes
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 147.2ºF (64ºC).
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Step 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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the wings from the bag transfer to a foil-lined baking sheet. Discard cooking liquid. Heat broiler to high.
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Step 1
Dust corn flour over the top of the wings and spray with oil spray. Broil until corn flour crisps, about 10 minutes.
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Step 2
Brush wings with hoisin. Continue to broil until sauce is caramelized, 1 to 2 minutes. Serve topped with scallion, peanuts, cilantro, and pepper flakes.