the Breville Test Kitchen

Smoked Chili Citrus Chicken Wings

Name: Smoked Chili Citrus Chicken Wings
Cook time: 1800 s
Total time: 8100 s
Yield: Makes about 20
Ingredients: 3 lb chicken wing drumettes and flats (party wings); 1 tsp salt; 1 tbsp vegetable oil; Neutral flavored oil - for deep-frying; 2 tsp shichimi togarashi; 2 tsp finely grated lemon zest; 2 tsp salt

Japanese shichimi togarashi is the 7-spice chili blend that gives these wings their kick. Perfectly cooked in a sous vide bag under full vacuum, freeze until needed, then simply defrost. They get a quick deep fry, then final flavor smash of hickory smoke! The hardest decision here, is how many batches to make…

The HydroPro™ Plus

+1 more appliance

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2 hrs 15 mins total time

30 mins active time

Easy

Makes about 20

Ingredients

Measurements:

For the chicken

3 lb chicken wing drumettes and flats (party wings)
1 tsp salt
1 tbsp vegetable oil
Neutral flavored oil
for deep-frying

For the chili citrus rub

2 tsp shichimi togarashi
2 tsp finely grated lemon zest
2 tsp salt

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
To make the chili citrus rub, place the togarashi, zest and salt 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 chili citrus rub and toss to coat. Cover the bowl with plastic wrap. Add the hickory wood chips to the burn chamber of the smoking gun and place the hose under the plastic wrap. Turn the smoking gun to high speed and ignite the wood chips. Switch to low speed and smoke for a few seconds until the bowl is filled with a dense smoke. Remove the hose and reseal the plastic. Allow to stand for 5 minutes before serving.