Appetizer: China – 酱油蒜香芝麻鸡翅 ▶ Jiàngyóu suàn xiāng zhīma jīchì (Soy-Garlic Sesame Chicken Wings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 2 hrs 10 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) chicken wings
1 tsp (5 ml) kosher salt
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce (optional, for color)
2 tbsp (30 ml) honey
1 tbsp (15 ml) rice vinegar
2 cloves garlic, minced
1 tsp (5 ml) grated ginger
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
Sliced scallions and sesame seeds to garnish

Show original ingredient measurements

2 lb (900 g) chicken wings
1 tsp kosher salt
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce (optional, for color)
2 tbsp (30 ml) honey
1 tbsp (15 ml) rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tsp sesame oil
1 tsp cornstarch mixed with 1 tbsp (15 ml) water (slurry)
Sliced scallions and sesame seeds to garnish

Instructions

1. Season wings with salt, vacuum-seal and sous vide at 165°F (74°C) for 2 hours.
2. Remove and dry wings thoroughly.
3. In a skillet, combine light soy, dark soy (if using), honey, rice vinegar, garlic and ginger; simmer until fragrant.
4. Add cornstarch slurry to thicken slightly, remove from heat and stir in sesame oil.
5. Crisp wings by frying, broiling or grilling until skin is golden, then toss in the sticky soy-garlic glaze.
6. Garnish with scallions and sesame seeds and serve immediately as the main course.