Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Chicken Wings Inasal

Name: Chicken Wings Inasal
Prep time: 1455 min
Cook time: 102 min
Total time: 1557 min
Ingredients: 0.5 cup of apple cider vinegar; 1 stalk of lemongrass, cut into 1-inch pieces; 3 Tbsp of fresh lemon juice, divided; 2 Tbsp of brown sugar; 1 Tbsp of minced fresh ginger; 3 cloves of garlic, minced, divided; 1 Tbsp plus 1/4 tsp of kosher salt; 1 tsp of freshly ground black pepper; 2 lb of chicken wings, separated into flats and drumettes; 2.5 Tbsp of unsalted butter; 2 tsp of ground annatto seeds

Chris Jay

August 17, 2022

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.

Serves

Prep Time

24:15

Cook Time

01:42

5 (2)

570

Ingredients

½ cup

apple cider vinegar

1 stalk

lemongrass, cut into 1-inch pieces

3 Tbsp

fresh lemon juice, divided

2 Tbsp

brown sugar

1 Tbsp

minced fresh ginger

3 cloves

garlic, minced, divided

1 Tbsp plus 1/4 tsp

kosher salt

1 tsp

freshly ground black pepper

2 lb

chicken wings, separated into flats and drumettes

2.5 Tbsp

unsalted butter

2 tsp

ground annatto seeds

Steps

1. Make Marinade

In a medium bowl, whisk together the vinegar, lemongrass, 2 tablespoons of the lemon juice, brown sugar, ginger, two-thirds of the garlic, 1 tablespoon of the salt, and the black pepper until the sugar and salt are dissolved.

2. Marinate Wings

Place the chicken wings in a chamber vacuum pouch and pour in the marinade. Seal the wings in the Precision Chamber Vacuum Sealer using the strong vacuum with a strong seal. (Alternatively, use a gallon-sized zipper-lock bag and carefully remove as much air as possible before sealing.) Refrigerate for 24 hours.

3. Dry Wings

Remove the wings from the chamber vacuum pouch and place them on a paper towel-lined sheet pan. Dry thoroughly using additional paper towels as needed.

4. Preheat the Oven and Prepare Pan

Rack

Turn on the oven. Line a second sheet pan with aluminum foil and a wire rack. Spray the rack with nonstick oil spray.

Sous Vide Mode: On

Steam: Off

Temp: 150°F

Heat: Rear

5. Sous Vide Wings

Rack

Place the wings skin-side up on the prepared pan and transfer to the oven. Cook for 1 1/2 hours. Remove from the oven.

Sous Vide Mode: On

Steam: Off

Temp: 150°F

Heat: Rear

01:30 Timer

6. Adjust for Air-Frying

Rack

Once the wings are out of the oven, adjust the settings for air-frying.

Sous Vide Mode: Off

Steam: Off

Temp: 475°F

Heat: Rear, Top

7. Crisp the Wings

Rack

Return the wings to the oven and cook, flipping halfway through, until crisp on both sides, about 12 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 475°F

Heat: Rear, Top

00:12 Timer

8. Make the Annatto Butter

While the wings crisp, melt the butter in a small saucepan over medium heat. When the butter is beginning to foam, add the annatto seeds and remaining garlic. Cook, stirring frequently, until aromatic, about 2 minutes. Remove from the heat and stir in the remaining lemon juice and salt.

9. Finish the Wings

Remove the wings from the oven and transfer to a medium bowl. Pour in the annatto butter and toss the wings until they are evenly coated with the butter. Serve immediately.