Sous Vide Chinese Chicken Wings
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Pro-level cooking techniques made simple.
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
Set the Anova Sous Vide Precision Cooker to 147.2ºF (64ºC).
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.
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.
Dust corn flour over the top of the wings and spray with oil spray. Broil until corn flour crisps, about 10 minutes.
Brush wings with hoisin. Continue to broil until sauce is caramelized, 1 to 2 minutes. Serve topped with scallion, peanuts, cilantro, and pepper flakes.