Sous Vide Red Hot Chicken Wings
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Ingredients for 2
8 whole chicken wings
Salt and freshly ground black pepper
1/4 cup (59 mL) hot sauce
1/4 cup (59 mL) ketchup
1/4 cup (59 mL) sweet chili sauce
1 scallion, finely chopped
1 tablespoon (15 mL) sesame seeds
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 hot sauce, ketchup, and sweet chili sauce in a large bowl. 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, basting with additional sauce halfway though.
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Step 3
Serve wings with any remaining sauce, topped with chopped scallion and sesame seeds.