Sous Vide Chicken Wings
Ingredients
- 40 split chicken wings
- salt and pepper
Honey Garlic Sauce
- 3 cloves garlic chopped
- 1/2 inch ginger (nub) chopped
- 2 tbsp honey
- 1 tbsp soy sauce
- salt and pepper to taste
Aji Amarillo Sauce
- 3 Aji Amarillo peppers seeded and roughly chopped
- 1/2 white onion chopped
- 2 cloves garlic chopped
- 2 tbsp white vinegar
- 1 tsp olive oil
- salt and pepper to taste
Habanero Sauce
- 6 habanero peppers
- 3 tbsp white vinegar
- 1 tsp oil or butter
New York Butter Sauce
- 4 tbsp hot sauce
- 2 tbsp butter
Instructions
Honey Garlic Sauce
- Combine all ingredients together
- Reserve 1 tablespoon of mixture for tossing
Aji Amarillo Sauce
- In a pan, sauté the peppers, onion, and garlic over medium heat, until the onions are translucent and the peppers softened.
- Transfer mixture into a blender, add in vinegar, salt, pepper (and paste if using) and blend until smooth.
- Reserve 2 tablespoons of mixture for tossing.
Habanero Sauce
- Combine all ingredients in a blender and blend until smooth
- Reserve 1 tablespoon for tossing
New York Butter Sauce
- Not much to this one, it will be combined in the vacuum bags.
- Save 1 tablespoon of hot sauce for tossing.
Wings
- Set the temperature of your sous vide to 160F.
- Create 4 vacuum seal bags, one for each of the flavors of wings.
- In each bag, place the chicken wings along the bottom and pour the designated sauce over the wings. Vacuum seal.
- Once the sous vide has reached the desired temperature place all four bags in and let cook for 4 hours.
- Once the sous vide has reached the desired temperature place all four bags in and let cook for 4 hours.
- Carefully remove each bag from the water bath, cut open and drain excess liquid.
- Arrange wings on the baking sheet and broil for 10-15 minutes, flipping once half-way through.
- Remove from oven and toss each wing with the their remaining sauce.
- Serve with blue cheese dip and veggies!
Notes
For the Habanero Sauce: **I gotta say it, BE CAREFUL these little guys are hot, hot, hot. Wash your hands and all surfaces well as their spice lingers….
