Sous Vide Salt and Chili Chicken Wings

Serves 4 to 6

Chicken wings are great as appetizers or served as a main dish.  This simple recipe allows you to use the Kuraidori Precision Cooker to ensure that the wings are cooked thoroughly.  This recipe still requires the wings to be fried or baked but only to the point where the skin becomes crispy.  You can use your favourite wing sauce in place of the chili salt mixture if desired.

Ingredients
 
For the chicken wings
24 whole chicken wings
2 tsp Salt
2 tsp dried chili flakes
Oil for deep frying

For the chili salt mixture
1/3 cup kosher salt
3 tbsp dried chili flakes
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp smoked paprika  
 
Directions
For the Chicken Wings
1. Preheat water bath to 167°F.
2. Divide the chicken wings into drumettes, flats and tips by cutting them at the joints.  Discard the tips, or use for stock at a later date.
3. Split the wings into two separate batches and place them into separate bags.  Add a tsp of the salt and chili flakes into each bag.  Vacuum seal the bags or use the water displacement method.
4. Place the wings into the water bath and cook for 2 to 4 hours.
5. Remove the wings from the bag and place on a paper towel lined baking sheet.  Pat the surface of the wings completely dry.

6. If frying is your method of choice to finish the cooking process, use a deep fryer or deep pan, and heat the oil to 400°F.  Place the wings into the fryer and cook until golden brown.  If the oven method is desired, preheat the oven to 425°F.  Place the wings in a single layer on a baking sheet, and insert into the oven on the middle rack.  Cook until the skin becomes crispy.
7. Once the skin becomes browned, place the wings into a large mixing bowl.  Immediately toss with the chili salt mixture and serve.  The chili salt mixture can be skipped and replaced with your favorite buffalo sauce.  

For the chili salt mixture
1. In a small food processor add the salt and dried chili flakes and pulse it 2 to 3 times.
2. Mix in the onion powder, garlic powder and paprika to the chili salt mixture.  
3. Transfer the mixture to an air tight container and store.​