Tebasaki Sauce courtesy of Chika Machida
Serves 8 to 10
For the chicken wings
- 5 pounds (2 kg) chicken wings, split into flats and drumettes
- 1 tablespoon (15 ml) kosher salt
- 4 cups high smoke point oil, such as peanut or sesame oil for deep frying
- 1 tablespoon (15 ml) lightly toasted sesame seeds, for garnish
For the Tebasaki Sauce
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (50 g) dark brown sugar
- 1/4 cup (60ml) mirin
- 1/4 cup (60 ml) sake
- 1-1/2 teaspoons (7.5 ml) juice of ginger root (grate the ginger, then juice and strain out the “stringy bits”)
- 1-2 cloves garlic, peeled and minced
- 1-1/2 tablespoons (22.5 ml) balsamic vinegar
- Fill and preheat the SousVide Supreme to 170F/ 77C.
- Season the wings with salt and vacuum seal in cooking pouches in a single layer, using as many pouches as needed.
- Submerge the pouches in the water oven to cook for 4 hours (or up to 8 hours).
- Remove wings from pouch(es) and pat very dry with paper towels.
- In a saucepan over medium heat, mix together all Tebasaki Sauce ingredients, except balsamic vinegar, and bring to a boil. Remove from the heat, stir in the vinegar and set aside.
- Heat the peanut oil in a dutch oven or deep fryer to 400F/ 200C and carefully add the wings to the hot oil, working in batches and keeping them moving with tongs, until they are nicely golden brown.
- As you remove the wings from the oil, dunk them in the Tebasaki Sauce and put onto a serving platter. Tent with foil to keep warm until all wings are ready.
- Sprinkle the wings with the sesame seeds and serve.