4 pounds (1.8 kg) whole chicken wings
5 stalks lemongrass
4 cloves garlic, peeled and thinly sliced
3 Thai bird chiles or serrano chiles, thinly sliced (deseeded if you prefer less heat)
3 medium shallots, peeled and thinly sliced
2 tablespoons (24 g) palm or white sugar
2 tablespoons (30 ml) Asian fish sauce
1 tablespoon (15 ml) fresh lime juice
Zest of one lime
½ teaspoon (2.5 ml) sea salt or kosher salt
Nuoc Cham (for dipping, optional)
- Fill and preheat the SousVide Supreme to 152F/67C.
- Remove the root ends and upper half (green part) of the lemongrass stalks, along with1 or 2 tough outer leaves; bruise the stalks with a knife or cleaver and then thinly slice them.
- Remove the tips from the wings (save the tips for stock) and put them into a large bowl and set aside.
- Combine the lemongrass, garlic, chiles, shallot, and sugar in a mortar or blender. Pound or blend until the mixture is a thick paste. Add the fish sauce, limejuice, lime zest, and salt; whisk or blend briefly to combine.
- Transfer the paste to the bowl with the chicken and mix until the wings are evenly coated.
- Arrange half the chicken wings in a single layer in each of 2 large, zipper cooking pouches and seal, using the displacement method (Archimedes Principle.)
- Submerge the pouches in the water oven and cook for 2 hours.
- If you don’t plan to finish and serve the chicken right away, remove the pouches from the water oven and quick-chill them in an ice-and-water bath, adding more ice as necessary, then refrigerate the pouches for up to 48 hours or until ready to use.
- If you plan to finish the wings on a barbeque or outdoor grill right away, light the coals or preheat the grill for 15 to 20 minutes before removing the chicken from the water bath. (We like to heat only half of the grill so we can move the wings around as they cook to prevent burning.) Alternatively, heat a broiler to high or a grill pan over high heat
10. Remove the pouches from the water oven and allow to cool for a few minutes, then transfer the chicken to a platter or cookie sheet, discarding the accumulated pouch juices.
11. Arrange the wings, skin-side to the heat, on the hot grill or grill pan or broiler pan and sear until the skin is browned and crisp, about 3 to 4 minutes. Turn and cook on the other side for 2 to 4 minutes.
Serve hot, with Nuoc Cham for dipping if desired.