Sous Vide Teriyaki Chicken Wings

70°C (158° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Introduction

This recipe for chicken wings features a savory sauce produced by the sous vide process itself. When the sauce is reduced, it makes for a gelatin-rich, glossy, lip-smacking glaze. Consider pairing these wings with BBQ pork ribs for the ultimate appetizer array. Prep time: 20-30 minutes Sous vide time: 2 hours (or up to 6 hours) Yield: 4-6 appetizer servings

Ingredients

Main Ingredients

  • 2 lbs. of chicken wings (about 24 pieces)

Marinade

  • 2 tbsp. packed dark brown sugar
  • 1 tbsp. finely chopped or grated ginger (be sure to peel)
  • 3 cloves of garlic, minced
  • 1 tsp. toasted sesame oil
  • 2 tbsp. sweet brown rice vinegar (another unseasoned kind of rice vinegar works, too)
  • 1 tsp. sriracha or other hot sauce
  • 2 tbsp. honey

Option garnishes

  • 1 thinly sliced scallion (use both white and green parts)
  • Shichimi Togarashi, a Japanese chili seasoning
  • 1 tbsp. toasted sesame seeds

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Introduction

This recipe for chicken wings features a savory sauce produced by the sous vide process itself. When the sauce is reduced, it makes for a gelatin-rich, glossy, lip-smacking glaze. Consider pairing these wings with BBQ pork ribs for the ultimate appetizer array. Prep time: 20-30 minutes Sous vide time: 2 hours (or up to 6 hours) Yield: 4-6 appetizer servings

Directions

The Perfect Recipe for a Party

  1. To get ready for a special occasion with friends, sous vide your chicken wings according to this recipe, then refrigerate them until the day of the party. Simply reheat the wings before your guests arrive (always use a heat-safe, airtight bag) at 70°C (158°F) in a water bath for 30 minutes. Take them out and follow the rest of the recipe for the marinade and glazing.

Main Directions

  1. Preheat your Nomiku water bath to 70°C (158°F).
  2. Combine all marinade ingredients in a mixing bowl and whisk thoroughly.
  3. Put all your chicken wings in a heat-safe gallon-size bag and pour in the marinade. Seal the bag using the simple water displacement method and to make sure the airtight bag is as flat as possible when you submerge it in water, shift the wings into a single layer.
  4. Lower the bag into the water bath and sous vide for 2 hours.
  5. Preheat your oven to 425°F and prepare a baking tray by lining it with parchment paper or aluminum foil. Lightly grease the liner.
  6. Once the sous vide chicken wings are ready, carefully remove them from the water bath and let them cool for at least 10 minutes.
  7. Bring the marinade to a boil, then reduce it by about three-quarters. It will take between 5 to 10 minutes for the marinade to reduce to a nice syrupy texture. Afterwards, remove the pot from heat.
  8. While reducing the marinade, you can start crisping the sous vide chicken wings in the oven. Put the tray of wings in the oven (425°F) and bake them for 10 to 15 minutes until they’re brown and crispy.
  9. Take the wings out once they’re crispy, leave the oven on, and spoon or brush them with the marinade. Thoroughly coat each wing, then return the tray to the oven and bake for 1 to 2 more minutes. The sous vide chicken wings will bubble and look glazed.
  10. Finally, transfer the wings to a serving platter, sprinkle them with chopped scallion, toasted sesame seeds, and Shichimi Togarashi (if desired). Serve them immediately.

Nom Tip

  1. Shichimi Togarashi, “seven-color chili pepper” in Japanese, is a red chili seasoning mix that features seven ingredients, including citrus zest, nori seaweed, and sesame. While it’s an optional garnish for this recipe, we love the pop of color and flavor it adds to sous vide chicken wings. You can find this delightful red chili seasoning in Japanese markets or online.

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