Chicken Wings Inasal

Chris Jay
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
2
Prep Time
24:15
Cook Time
01:42
Chicken Wings Inasal
5 (1)
77
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.
Make Marinade

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.
Marinate Wings

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.
Dry Wings

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 Wings
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: Top, Rear

7. Crisp the Wings

Rack
Return the wings to the oven and cook, flipping halfway through, until crisp on both sides, about 12 minutes.
Crisp the Wings
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.
Make the Annatto Butter

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.
Finish the Wings
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