30
Sous Vide Spicy Chili Chicken Wings
Serves 2 - 3
• 4 to 6 chicken wings, split into flats, drumettes, tips
• 1 (1-inch) piece fresh ginger, grated
• 6 green onions, chopped
Chili Sauce
• 2 tablespoons peanut oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon hot chili oil
• 4 – 6 teaspoons Sriracha sauce
• 2 – 3 teaspoons honey, or more, to taste
• 1 – 1-1/2 tablespoons soy sauce
• 1 – 1-1/2 tablespoons Worcestershire sauce
• 3 jalapenos, cut into thin rings
• 1 red chili pepper, thinly sliced, seeds
removed
• 2 - 3 tablespoons toasted sesame seeds
for garnish
1. Following the directions outlined in the instruction manual, assemble and program the
CRUX Sous Vide Professional Style Cooker: 167°F for 1 hour.
2. Add wings, ginger and green onions to a large zipper or vacuum seal bag.
Massage seasonings into all sides of the chicken wings.
3. Vacuum seal wings or remove as much air as possible from the zipper bag.
When the ready signal sounds, place and clip bag in water, making sure the bag is fully
submerged.
4. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove the cooking bag.
5. Combine Chili Sauce ingredients in a small bowl. Open the top of the cooking bag and
add the Sauce. Massage the wings in the bag with Chili Sauce. Spread sauced chicken
wings onto a large sheet pan lined with parchment paper.
6. Place chicken under a pre-heated broiler or in an Air Fryer for 7 to 12 minutes, turning
halfway, until golden brown. Toss jalapeno rings and sesame seeds over finished
chicken wings before serving.
Recipes