Sous Vide Sticky Chicken Wings
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Ingredients for 2
8 whole chicken wings
1 tablespoon Cajun spice blend
2 tablespoons extra virgin olive oil
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons white vinegar
2 teaspoons light brown sugar
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2–4 teaspoons hot sauce
Salt and freshly ground black pepper
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 147ºF (64ºC).
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Step 2
Rub the chicken wings with the Cajun spice blend. Place in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
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Step 3
Meanwhile, prepare the sauce: Whisk together ketchup, honey, vinegar, brown sugar, mustard, Worcestershire, soy sauce, and hot sauce in a medium bowl. Season to taste with salt and pepper.
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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 any cooking liquid. Heat the broiler to high and line a broiler-safe baking sheet with aluminum foil.
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Step 1
Toss the chicken wings in the sauce to coat. Place on the prepared baking sheet and broil, basting with additional sauce every few minutes, until wings are glazed and beginning to brown, about 10 minutes. Serve.