Barbecue Chicken Wings

Instructions

• 1

  Place the chicken wings in a large bowl. Add the salt and vegetable oil and toss to coat. Place the chicken in a large vacuum seal bag, flatten to a single layer and seal under full vacuum, according to the manufacturer’s instructions. Refrigerate while the water bath preheats.

• 2

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with water until approximately halfway up the circulator. Using Manual Cooking from the main menu, set the temperature to 74°C and the time to 1 hour and press Start.

• 3

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 4

  When the timer signals, carefully remove the bag from the water, open and drain through a strainer placed over a large bowl. Transfer the wings to a tray lined with paper tower and pat dry.

• 5

  Fill a deep fryer or large pot, a third full, with a neutral flavored oil and preheat to 180°C. Working in batches, cook the chicken for approximately 5 minutes, or until golden brown. Transfer to a large bowl lined with paper towel to drain. Continue with the remaining chicken.

  Tip: Alternatively, air fry the chicken at 190°C for 15 minutes, then broil on high for 4 minutes.
• 6

  Place the chicken and barbecue sauce in a large bowl and toss to coat. Transfer to a serving bowl and garnish with the jalapeño peppers.