Sous Vide Korean Chicken Wings
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
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
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.
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.
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.
Transfer wings to bowl with sauce and toss to coat. Pour wings and remaining sauce onto a foil-lined rimmed baking sheet.
Broil wings until slightly charred and sauce is sticky, about 10 minutes. Serve wings topped with scallion and peanuts.