the Breville Test Kitchen

Honey Soy Chicken Wings

Name: Honey Soy Chicken Wings
Cook time: 2100 s
Total time: 7200 s
Yield: Makes about 20
Ingredients: 1.3 kg chicken wing drumettes and flats (party wings); 1 tsp salt; 1 tbsp vegetable oil; Neutral flavored oil - for deep-frying; 1 green onion - thinly sliced; 1 tbsp sesame seeds - toasted; 2 tsp cornstarch; 2 tbsp water; ¼ cup (60 ml) soy sauce; ¼ cup (90 g) honey; 1 tsp rice wine vinegar; ½ tsp salt; ½ tsp garlic powder; ¼ tsp white pepper

These wings are not only precision cooked sous vide, but you can also batch-make and freeze ahead. Easily defrosted, then quickly deep fried, they get a final glorious toss in our perfectly balanced sweet 'n' salty honey soy glaze.

The HydroPro™

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2 hrs total time

35 mins active time

Easy

Makes about 20

Ingredients

Measurements:

For the chicken

1.3 kg chicken wing drumettes and flats (party wings)
1 tsp salt
1 tbsp vegetable oil
Neutral flavored oil
for deep-frying
1 green onion
thinly sliced
1 tbsp sesame seeds
toasted

For the honey soy sauce

2 tsp cornstarch
2 tbsp water
¼ cup (60 ml) soy sauce
¼ cup (90 g) honey
1 tsp rice wine vinegar
½ tsp salt
½ tsp garlic powder
¼ tsp white pepper

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. Set the temperature to 74°C and the time to 1 hour using Manual Cooking from the main menu 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
To prepare the honey soy sauce, dissolve the cornstarch in the water. Combine the soy sauce, honey, vinegar, salt, garlic powder and white pepper in a small saucepan and bring to a boil over medium heat. Continue cooking for 1 minute, then add the cornstarch mixture and stir until the sauce boils and thickens. Transfer to a large bowl and allow to cool while frying the chicken.
6
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.
7
Add the chicken to the honey soy sauce and toss to coat. Transfer to a serving plate and sprinkle with the green onion and sesame seeds to serve.