An inexpensive but flavoursome cut, chicken wings make delicious party finger-food, especially when smothered in sticky barbeque sauce. Cooking chicken wings at a low temperature over a long period using a sous vide method ensures that meat stays moist, tender and full of flavour.
- 10 chicken wings
- 1 pinch of salt
- 50ml of vegetable oil
- Preheat the water bath to a temperature of 75⁰C.
- Divide each wing into three sections by slicing through the joints. Discard the bony tips of the wings, then season the remaining pieces (the fleshy middle parts and the drumstick-like ends) with salt.
- Seal the seasoned wings inside a vacuum bag.
- Place the bag in the water bath and leave to cook for 7 hours.
- Remove the wings from the bag and sear in a hot frying pan until the skin is crisp. The wings are now ready to serve.
For a really crispy finish, you could try deep-frying the wings, instead of pan-frying them.
Add an American twist by tossing the crispy wings in barbeque sauce or, if you fancy something more fiery, chilli sauce.
Make your sous-vide chicken wings into truly irresistible finger-food with Mark Dodson’s easy sticky marinade.
Alternatively, you could serve your wings as part of a refined starter at elegant dinner party. Try Paul Ainsworth’s velvety Pumpkin velouté with chicken wings, apples and almonds or William Drabble’s luxurious Chicken wings with gnocchi, morels, asparagus and chicken emulsion.
Recipe courtesy of www.greatbritishchefs.com