Salt and Pepper 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.

  Tip: The bag can be dated and labeled for freezing. Alternatively, if you’re not planning to freeze the chicken you can use the microwave-safe, zipper-lock freezer bag method.
• 2

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with water until approximately halfway up the circulator. Set the temperature to 165°F 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

  Place the salt and pepper in a large bowl and mix to combine.

• 6

  Fill a deep fryer or large pot, a third full, with oil and preheat to 356°F. 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 375°F for 15 minutes, then broil on high for 4 minutes.
• 7

  Add the chicken to the seasoning and toss to coat. Transfer to a bowl to serve.