Sous Vide Chinese Chicken Wings


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After cooking sous vide, these chicken wings are dusted in corn flour and broiled till crispy, then they're painted in a lick of hoisin sauce and put under the broiler for a further minute. They're crispy with a great Asian influence. Another great thing about this recipe is that it uses very few ingredients. 
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 147.2ºF (64ºC).

  • 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.

    • Finishing Steps

    • 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.

    • Step 1

      Dust corn flour over the top of the wings and spray with oil spray. Broil until corn flour crisps, about 10 minutes.

    • 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.

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147.2 F / 64 C Recipe Temp
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