Sous Vide Korean Chicken Wings
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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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 147.2ºF (64ºC).
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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.
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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.
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Finishing Steps
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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.
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Step 1
Transfer wings to bowl with sauce and toss to coat. Pour wings and remaining sauce onto a foil-lined rimmed baking sheet.
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Step 2
Broil wings until slightly charred and sauce is sticky, about 10 minutes. Serve wings topped with scallion and peanuts.