Ingredients

The following ingredients have 6 Servings
  • 2 pounds chicken wings (wingettes and/or drummettes)
  • 1 1/2 tablespoons salt
  • 2 roasted red peppers
  • 1 small red onion
  • 6 garlic cloves
  • 1/2 cup fresh lemon juice (plus 1/8 cup)
  • 1/4 cup white wine vinegar
  • 5 Thai chilies
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons lemon zest
  • 1/2 cup olive oil
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt (add additional to taste)

Instruction

  • Heat a sous vide water bath to 160F degrees.
  • Coat the chicken wings in 1 1/2 tablespoons of salt and let them sit out while preparing the peri peri sauce.
  • Put 1/3 cup of the peri peri sauce (before you cook it) in a vaccuum seal bag (or ziplock freezer bag if using the water displacement method described in the post above) with the chicken wings and squeeze to coat.
  • Use a vacuum sealer to seal the bag.
  • Place the bag in the water bath and cook for 2 hours. **Check periodically to ensure the bag is not floating.
  • Remove the bag from the water bath and place chicken wings on a parchment paper lined baking sheet.
  • Place under the broiler for 4-7 minutes, until the skin has crisped and browned. Be sure to watch them carefully so they don't burn.
  • Serve with a side of peri peri sauce for dipping.