Sous Vide Korean Chicken Wings


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Moist chicken wings are coated in a Korean-inspired BBQ sauce in this delicious Sous Vide recipe. 
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 8 whole chicken wings

  • Salt and freshly ground black pepper

  • 2 tablespoons (30 ml) low-sodium soy sauce

  • 2 tablespoon (30 ml) rice vinegar

  • 2 tablespoon (30 ml) light brown sugar

  • 1 tablespoon (15 ml) chili sauce

  • 1/2 teaspoon (7.3 ml) ground ginger

  • 1/2 teaspoon (7.3 ml) sesame oil

  • Pinch white pepper

  • 1 scallion, finely chopped

  • 1 tablespoon (0.26 oz) unsalted peanuts, toasted and chopped


  • 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.

  • Step 3

    Meanwhile, whisk together soy sauce, vinegar, sugar, chili sauce, ground ginger, sesame oil, and white pepper in a medium saucepan. Bring to a rapid simmer over medium heat. Continue to simmer until reduced by half. Transfer to a large bowl and set aside.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the wings from the bag and pat dry. Discard cooking liquid. Heat broiler to high.

    • Step 1

      Transfer wings to bowl with sauce and toss to coat. Pour wings and remaining sauce onto a foil-lined rimmed baking sheet.

    • Step 2

      Broil wings until slightly charred and sauce is sticky, about 10 minutes. Serve wings topped with scallion and peanuts.

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147.2 F / 64 C Recipe Temp
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