Crispy chicken wings with Korean BBQ sauce done sous vide.
This is one of those annoying blog posts where the author tells you get this piece of equipment and you can make this. I’m a bit embarrassed to be writing it actually. But here goes. Get a sous vide machine. Just do it. It’s time…
They have come way down in price. You can get one for around a hundred bucks. And they put you on an even footing with restaurant kitchens. It’s a secret weapon restaurants have been using for years. Now you can have it too. It’s good enough for the French Laundry. It’s good enough for you.
Sous vide lets you cook perfectly. Every time. It lets you cook to exactly the degree of doneness you want. Every time. You can cook your steaks exactly right. Every time. You can make perfect fried chicken. Every time. Getting it? Restaurants need to get it right every time. Now you can do the same. Every time.
These chicken wings are better than run-of-the-mill restaurant quality. These chicken wings are what would happen if good restaurants served chicken wings. The coating is ultra-crispy. The chicken super tender. The sauce sweet and salty and spicy. I actually surprised myself the first time I made them. I’m going way out there on this one. I know. But they are good.
The great thing about this recipe is the chicken is cooked before you start deep frying. No worrying about whether the chicken is done here. It’s done when it come out of the sous vide. The frying is all about creating crunch and colour. 3 minutes per batch. No waiting. Perfect for parties.
Crispy chicken wings with Korean BBQ sauce is just a suggestion. You can take these almost anywhere you want. Teriyaki. Sweet Thai red chili. Anything asian inspired with a bit of sugar will work.
- 2 lbs chicken wings, cut into pieces
- ½ cup flour
- ½ cup corn starch
- 2 tsp kosher salt
- 1 tsp baking soda
- oil for deep frying
- 1 Tbsp rice vinegar
- 1 Tbsp mirin
- 2 Tbsp gochujang
- 1 Tbsp soy
- 1 tsp sesame oil
- ¼ tsp black pepper
- 2 Tbsp sugar
- Vacuum seal the wings.
- Cook, sous vide, for 2½ hours at 144F.
- Remove from the water bath.
- Combine the rice vinegar, mirin, gochujang, soy, sesame oil, black pepper and sugar in a small saucepan. Bring to a gentle simmer, stirring to combine. Let cool.
- Heat one inch of vegetable oil in a wok or cast iron pan. Alternately prepare your deep fryer. The target temperature is 375F but anywhere between 350F and 400F is OK. The chicken is already cooked. This is all about crisping up the skin.
- Thoroughly combine the flour, corn starch, salt and baking soda.
- Remove wings from the vacuum pack and toss with flour mixture. Place coated chicken wings on a wire rack while the oil heats.
- Fry the chicken in batches. If you are brave, just slip the chicken into the oil with your hands. If you aren't brave, use tongs. Tongs are more cumbersome but they works fine.
- Fry the chicken to colour them. They are already cooked. The frying is all about getting the coating right. That's the beauty of this recipe. It takes about 3 minutes for them to colour up nicely.
- Remove wings from oil with a slotted spoon. Drizzle with Korean BBQ sauce and serve hot and crispy.