Sous Vide Spicy Bourbon Glazed Chicken Wings

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Karl Meier joined the Anova Food Nerd family in December of 2016, when a friend gifted him his first Precision Cooker. Enthusiastic about being able to produce top-restaurant-level food at home, experimenting and swapping recipes with fellow sous-vide-ing friends quickl ...

Recipe Temp 140 F / 60 C
Recipe Time
Prep Time

I wish I had some awesome story about this, but I just really love bourbon and chicken wings, and I thought it would be great to eat them together.The most important modification was adding the bourbon after the glaze had reduced, but while it was still hot. That preserved the whiskey flavor. Also, the Sriracha was an addition to the final sauce which I think was essential. It really balanced the sweetness of the glaze. 

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Ingredients for 4

  • 1 lb/450g chicken wings

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup/125 ml orange juice

  • 1/2 cup/100g brown sugar

  • Splash of tart cherry juice

  • Dash orange bitters

  • Zest of 1 orange

  • 2 Tablespoons bourbon

  • I Tablespoon Sriracha

  • 2 Tablespoons vegetable oil

Directions

  • Step 1

    Set your Anova Precision Cooker to 140ºF/60ºC.

  • Step 2

    Season your wings with salt & pepper.

  • Step 3

    Place wings into a zip-locking bag, use the immersion method to release as much air as possible, and seal.

  • Step 4

    Place the bag into the bath and set alarm for 90 minutes.

    • While the Wings Finish

    • Step 1

      Combine orange juice, zest of 1 orange, brown sugar, cherry juice, and orange bitters in a small sauce pan and reduce by half until thick and syrupy.

    • Step 2

      Remove from heat and stir in bourbon and sriracha while the mixture is still hot.

    • Finishing Steps

    • Step 1

      Remove wings from bath, bag, and pat dry.

    • Step 2

      Warm 2 Tablespoons vegetable oil in a cast iron/frying pan over medium-high heat until it shimmers and flows easily around the pan.

    • Step 3

      Brown the wings all over in the heated oil, turning with tongs as each surface is browned.

    • Step 4

      Remove from pan and drain extra oil on paper towels.

    • Step 5

      In a large bowl, toss the wings in the glaze to coat.

    • Step 6

      Transfer to a serving platter and enjoy!

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time