Ingredients
- •3 lbs chicken wings, separated into flats and drums
- •2 tsp kosher salt
- •½ tsp black pepper
- •½ tsp baking powder
- •For glaze:
- •½ cup soy sauce
- •¼ cup honey
- •3 tbsp brown sugar
- •3 tbsp rice vinegar
- •2 tbsp mirin
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1 tsp sesame oil
- •1 tsp Sriracha (optional)
- •1 tsp cornstarch mixed with 2 tbsp water
- •3 green onions, sliced
- •2 tbsp toasted sesame seeds
Instructions
Pat wings dry and season with salt and pepper. Refrigerate uncovered for 1–4 h.
Preheat sous vide water bath to 162°F (72°C).
Toss wings with baking powder and seal in bags. Submerge and cook for 1 h 45 min to 2 h.
Make glaze by combining soy sauce, honey, brown sugar, rice vinegar, mirin, garlic, ginger, sesame oil, and Sriracha in saucepan. Simmer over medium heat for 8 min.
Add cornstarch slurry and simmer 2 min until thickened and glossy. Reserve half for serving.
Preheat oven to 450°F (232°C).
Remove wings from bags and pat completely dry. Arrange on baking sheet.
Roast 15–20 min, flipping halfway, until crispy.
Transfer wings to bowl and toss with half the glaze.
Arrange on serving platter, drizzle with remaining glaze, and garnish with green onions and sesame seeds.
Notes
- •The glaze can be made up to 3 days ahead and refrigerated
- •Reserve some glaze for dipping or drizzling
- •This pairs beautifully with steamed rice and cucumber salad