Sous Vide Singapore Chicken Wings
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 1
3/4 teaspoon sweet soy sauce (kecap manis)
3/4 teaspoon soy sauce
3/4 teaspoon Chinese rice wine
3/4 teaspoon honey
1/4 teaspoon Chinese five-spice
2 whole chicken wings
1/2 inch fresh ginger, smashed
1 clove garlic, smashed
Sliced scallions, for serving
Set the Anova Sous Vide Precision Cooker to 160ºF (71.1ºC).
Combine sweet soy sauce, soy sauce, rice wine, honey, and five spice in a small bowl. Mix well.
Place chicken wings, ginger, and garlic in a small zipper lock or vacuum seal bag. Pour soy sauce mixture over chicken wings. 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.
About 5 minutes before the wings are finished, heat broiler to high. Line a broiler-safe baking sheet with aluminum foil.
When the timer goes off, remove the bag from the water bath. Remove the wings from the bag and pat very dry with paper towels. Place wings on prepared baking sheet. Broil until chicken skin is well-browned and crisp, 3 to 5 minutes.
Transfer chicken wings to a serving plate and sprinkle with sliced scallions. Serve.