Glazed chicken wings shouldn’t be all that hard to do. Cooking them to perfection, well that’s a whole different story.
Aside from the glaze, which you can easily find good recipes for, good glazed chicken wings really come down to proper, and should I say, precise cooking technique.
Basically, the cooking starts with getting your wings into quite evenly-sized cuts so that they all cook evenly. Splitting your chicken into flats and drumettes would totally make sense, given that the drumettes have much more meat, requiring a slightly longer cooking time. To keep things simple, I decided to use only the flats(which everyone at home likes), saving the drumettes for a different recipe.
I put these chicken pieces into a light rub of spices, going for a mix that would flavor-wise work with the glaze I had in mind. Having an Asian profile because of the Sri Racha glaze, I decided to reach for some paprika, garlic powder, ginger powder, and black pepper.
Toss the chicken for an even coat in these flavors and leave them to marinate for at least four hours. Adding a little splash of sesame oil would help distribute those powders more evenly among the chicken pieces.
I also suggest that you put your chicken in a resealable bag for this purpose to keep the marination even , and so they’ll be ready for the sous vide bath too.
Keep the chicken wings in a single layer in your bag for even cooking and to keep them from sticking together as the proteins start to coagulate during cooking. You may risk tearing the skins as you try to separate any pieces that have stuck together.
For these wing flats, 40 minutes at 140F is just enough to get them fully cooked with your immersion circulator. Don’t worry, they’ll later finish off to perfection in the fryer.
While they’re cooking, mix-up a glaze. This one is simple – 2 parts honey, 2 parts Sri racha, 2 parts Worcestershire sauce, and 1 part sesame oil. Adjust to your liking. You may want it sweeter or spicier.
Transfer the bag of chicken wings to an ice bath right after the sous vide step. This will stop further cooking and ensure that they don’t overcook as we crisp them up in the fryer later.
Toss the chicken wings lightly with flour. This will help crisp them up and provide a layer for the glaze to cling on too.
Heat up the oil and get the chicken wings frying. Keep an eye on them as this step would take less than two minutes. How do you know if they’re ready? Well, of course they’ll turn gorgeously golden brown, that we all know and still find confusing. One sure indicator – these chicken wings will float on top of the oil as soon as their good to go.
Drain any excess oil then toss those wings into the glaze. Putting them in straight with all too much oil will keep the glaze from adhering to them.
These are the juiciest chicken wings I’ve ever done and tasted. Enough said.