Chicken Wings Inasal
Citrusy, peppery and buttery, these Filipino-inspired chicken wings pack a ton of flavor! The 24 hours spent marinating in a lemongrass, pepper, sugar, and vinegar mixture creates juicy, slightly sweet, and tangy wings.
For the best texture, I like to dry sous vide the wings at 150°F, just to the point of being slightly undercooked, and then blast at 475°F to caramelize the sugars. This process crisps the skin and leaves the wings juicy and fall-off-the-bone tender.