Asian Sous Vide Wings

This Super Bowl SundayĀ I wanted to try something different and that was Asian sous vide wings! I will walk you through the process and give some color commentary along the way šŸ™‚

Asian Sous Vide Wings
Toss the wings in the glaze!

This is no ordinary wing recipeĀ and took me 2 days to make these! In the end I will sayĀ it was worth every minute.

I have made wings every way possible… on the grill direct, smoked, baked, fried, etc. You name it and I have done it. This technique would focus on getting the chicken cooked perfectly in the sous vide machineĀ and then getting that crust from the Big Green Egg at the end.

Prepare the Ingredients:

  • 3 pounds chicken wings
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped peeled fresh ginger
  • Ā¼ teaspoon chili flakes
  • Ā¼ cup apple cider vinegar
  • Ā¼ cup mirin
  • Ā¼ cup tamari
  • Ā¼ teaspoon Asian sesame oil
  • 1 tablespoon sugar
Asian Sous Vide Wings
Mise en place

I started out by placing the 3lbs of chicken wings in a large bowl with the garlic, ginger, chili flakes, apple cider vinegar, mirin, tamari, and sesame oil. I mixed together the ingredientsĀ so that theĀ sauce would coat theĀ wings.

Asian Sous Vide Wings
Mix the wings with the marinade

After the wings were coated thoroughly I placed them in a Ziploc bag and in the refrigeratorĀ overnight.

Asian Sous Vide Wings
Place in a Ziploc bag

Every few hours as the wings sat in the marinade I would turn the bag ensuring the marinade got to every wing evenly. I would not want one of the wings to miss out on all the TLC this sauce had to give! After 24 hours I took the wings out of the bag and reserved the liquid to make the sauce later. Using the vacuum sealer I sealed the wings in to two separate bags. In addition, I setĀ the sous vide machineĀ 147Ā°F.

Asian Sous Vide Wings
Vacuum seal the wings

Once the water in the sous-vide machine gets to temperature IĀ placed the bags with wings in the warm water bath for 2 hours and 15 minutes. During that time I had a beer (or two) as it was Super Bowl Sunday after all!

Asian Sous Vide Wings
Having a beer!

As the wings were coming up to temp I went outside and fired up the Big Green Egg so it would be ready when the wings came out of the water bath.

Asian Sous Vide Wings
Fire up the BGE!

Now the BGE was coming up to temperature (I set it up for 350Ā°F direct) I went inside and removed theĀ bags from the sous vide machine.

Asian Sous Vide Wings
Wings ready after 2.5 hours

From there I removed the wings from their bags, reserving the excess liquid, and then placed theĀ wings on paper towels to dry. Here is what the wings looked like after 2.5 hours in the sous vide machine…

Asian Sous Vide Wings
Wings after the 2.5 hours

I took the reserved liquid (from earlier) and poured itĀ into a saucepan. I added sugar and black pepper to taste, reduced the heat to medium, and reduced the sauce by half until it thickened.

I set the Big Green Egg to 350Ā°F and cooked the wings raised direct for 3 minutes per side.

Asian Sous Vide Wings
Grilling – raised and direct

After you get the good grill marks on your wings removeĀ them fromĀ the BGEĀ and toss in sauce reduction. Make sure you have several paper towels on hand to wipe up after eating these delicious wings!

If you liked this recipe try this recipe for Thai Sweet and Sour Chicken Wings!

Asian Style Sous-vide Wings
 
Prep time
Cook time
Total time
 
This was a great combination of sous-vide and the Big Green Egg
Author:
Recipe type: Sous-vide
Cuisine: Asian
Serves: 4
Ingredients
  • 3 pounds chicken wings
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped peeled fresh ginger
  • Ā¼ teaspoon chili flakes
  • Ā¼ cup apple cider vinegar
  • Ā¼ cup mirin
  • Ā¼ cup tamari
  • Ā¼ teaspoon Asian sesame oil
  • 1 tablespoon sugar
Instructions
  1. In a large bowl, put 3 lbs chicken wings with garlic, ginger, chili flakes, apple cider vinegar, mirin, tamari, and sesame oil. Mix together so that sauce sticks to wings. Vacuum seal wings with marinade and let sit in fridge from 4 hours to overnight.
  2. Set Sous-vide machine to147Ā°F.
  3. Once water gets to temp, place bags with wings in the water bath for 2 hours and 15 minutes.
  4. Remove wings from bag, reserving liquid, and place wings on paper towels to dry.
  5. Pour reserved liquid into saucepan and add sugar and black pepper to taste. Reduce on medium heat until thickened, approx. 6-8 minutes.
  6. For grilling, set the Big Green Egg to 350Ā°F direct and grill wings on each side for 3 minutes.
  7. Remove wings from heat and toss in reduction.

Ā 

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