First, prepare the chicken wings. Separate each wing into three parts with a knife: tip, middle, and drumette (the part that looks like a small drumstick). Make the cuts at the joints. The "tips" will not be used in this recipe, so I put them in a zip-lock bag and freeze them. They can be used later when I make broth from a chicken carcass and some vegetables.
Season the chicken pieces with salt and pepper.
Vacuum seal the chicken pieces in a vacuum bag. Make sure they lie as flat as possible so they are not at very different levels.
Place them in the water bath.
Cook the wings at 62 degrees Celsius (144 degrees Fahrenheit) for an hour and a half.
At this point, the wings are technically ready to eat, but they are missing quite a bit if they are to be called hot wings! I usually freeze them in packs of about 500 grams. This makes them easy to take out and use, for instance, for these Asian-inspired hot wings or another exciting variety.
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Pour all ingredients, except the sesame seeds, into the pan.
Turn on the stove to medium-high heat and let it come to a boil.
Then, add the sesame seeds and pour everything into a bowl with the chicken wings.
Let the wings marinate for 5 - 10 minutes.
Then pour everything onto a baking sheet lined with parchment paper.
Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) convection.
Place the chicken wings in the preheated oven and let them roast for 20 - 25 minutes. Turn them a few times during cooking so the sauce sticks well to both sides of the wings.
