Hints & Tips
- For sous-vide cooking, use bags that are designed to withstand the times and temperatures stipulated in the recipe you want to cook. Check when you purchase the bags that they contain the following information: specifically designed for food and sous-vide cooking; resistant to temperatures up to 100°C; resistant to up to 8 hours of cooking; BPA free; PVC free.
- To protect against the possibility of discolouration, fresh lemon juice or a level teaspoon of vitamin C/ascorbic acid powder must be added to the water before heating.
Useful Items
Vacuum sealer bags, vacuum sealer, refrigerator, cling film or reusable wrap, blade cover, tongs, baking tray, baking paper, oven, large bowl, large plate
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Ingredients
Marinade
- 60 g onions, quartered
- 2 garlic cloves
- 20 g spring onions, sliced (3 mm)
- 2 pinches dried chilli flakes
- 10 g fresh root ginger, peeled, cut in round slices (2 mm)
- 1 sprig fresh thyme, leaves only
- 15 g brown sugar
- 1 pinch ground cinnamon
- 30 g orange juice, freshly squeezed
- 30 g lime juice, freshly squeezed
- 20 g soy sauce
- 10 g honey
- 50 g olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- 500 g chicken wings (approx. 6 chicken wings)
Sous-vide Chicken Wings with Potatoes
- 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
- 30 g lemon juice, freshly squeezed (see tip) or 1 tsp ascorbic acid powder
- 500 g potatoes, skin on, cut in round slices (2-3 cm thick)
- 2 Tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp salt
- 2 pinches ground black pepper
- 1 - 2 Tbsp brown sugar, to taste
- 3 sprigs fresh thyme
Instructions
Marinade
- Place onions, garlic, spring onions, chilli flakes, ginger, thyme, sugar and cinnamon in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Add orange juice, lime juice, soy sauce, honey, oil, salt and pepper then mix 5 sec/speed 3. Transfer to a large bowl.
- Place bowl with marinade on mixing bowl lid, weigh in chicken wings and mix well with spatula. Cover with cling film or reusable wrap and leave to marinate for approx. 3 hours in fridge. Meanwhile, clean mixing bowl.
Sous-vide Chicken Wings with Potatoes
- Drain chicken wings, keeping the marinade in a separate bowl, then divide wings between 2 vacuum bags (18 cm x 16.5 cm, see tip), ensuring they do not overlap in the bags. Seal using your vacuum sealer as per manufacturer’s instructions. Reserve marinade in fridge for later use.
- Insert blade cover. Place water and lemon juice in mixing bowl then heat Kettle/65°C.
- Place sealed bags in mixing bowl, ensuring they are completely covered with water, and cook Sous-vide 2 h/65°C. Meanwhile, towards the end of sous-vide cooking time, preheat oven to 180°C and line a baking tray with baking paper.
- Place a large bowl on mixing bowl lid and weigh in potatoes. Add oil, paprika, salt and pepper then mix with spatula. Transfer to prepared baking tray with as little overlap of potato slices as possible and bake for 15 minutes (180°C). Meanwhile, continue with recipe.
- Carefully remove bags from mixing bowl with tongs and leave to rest on a large plate for 5 minutes. Meanwhile, empty mixing bowl and carefully remove blade cover. Remove chicken wings from bags, keeping the cooking liquid in the bags, and transfer wings to a large bowl.
- Place reserved marinade and cooking liquor from chicken wings in mixing bowl then, with simmering basket in place of measuring cup, reduce 8 min/Varoma/speed 2.5. Pour reduced sauce over chicken wings and mix with spatula to coat evenly.
- Carefully remove potatoes from oven and preheat grill to 200°C.
- Transfer chicken wings to baking tray with potatoes. Sprinkle with sugar, place thyme on top and grill for 5-10 minutes (200°C) until crispy and golden brown.
- Serve immediately.
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