Sous Vide Fried Chicken Wings
Cast Iron Cookie is a website devoted to fresh, delicious and easy dairy-free recipes created by Vicki and Alan, a husband and wife team who love making and devouring good food. They are a part of the #anovafoodnerd family and currently live in Auckland, New Zealand.
Pro-level cooking techniques made simple.
Ingredients for 4
8 pieces chicken (light or dark meat)
Salt and Pepper to season
2 cups / 473 ml soy milk
1 tbsp / 15 ml lemon juice or vinegar
1 cup / 340 g plain high protein flour (for a gluten-free version, swap the regular flour for an additional cup of rice flour)
1 cup / 340 g rice flour (or another cup of the plain high protein flour)
½ cup / 170 g cornstarch or cornflour
2 tbsp / 15 g paprika
2 tbps / 15 g Salt
2 tbsp / 15 g ground black pepper
Heat your Precision Cooker to 154.4ºF / 68ºC.
Season the chicken with salt and pepper and seal it in a resealable or vacuum sealing bag. resealable zipper locking bag or vacuum sealed bag.
Cook 3 hours for dark meat, 1 hour for light.
Finishing Steps - Stovetop
Remove the chicken and set the chicken aside for 15-20 minutes while you prep fryer. For best results you want it warm, but not hot. NOTE - at this stage you can stop cooking, put the chicken in the fridge, and come back any time in the next 2-3 days to finish the rest of the recipe.
Preheat your oil to 205 - 220 C (400 - 425 F).
In a large bowl, whisk together the soy milk and acid and set aside. In a second large bowl, do the same with the dry mix.
One piece at a time, dredge the chicken, moving it from the dry mixture to the wet mixture. Repeat 2-3 times, then place on a wire rack.
Fry the chicken in small batches of 2-3 pieces, for 3-4 minutes each until nicely browned. Set on a wire rack over a sheet pan once cooked and allow to cool for 10-15 minutes.
Serve hot - plain, with lemon wedges or your favorite sauce.