Sous Vide Chicken Wings

• Start by preparing your chicken wings for the water bath.
• They consist of three parts: tip, middle part, and the drumette (which looks like a small drumstick).
• Separate each part by cutting at the joint in between them. It takes a bit of practice, but you can quickly tell if you're cutting wrong if you hit a bone and can't continue. The tip is not used for wings; I put them in a zip bag in the freezer to use when making stock, for example, along with chicken carcasses and vegetables.
• Season the chicken pieces with salt and pepper and put them in a vacuum bag.
• Place them as flat as possible so that they're not at different levels.
• Vacuum seal the bag and place them in your water bath.
• Cook the wings sous vide at 62 degrees Celsius (144 degrees Fahrenheit) for 1.5 hours.
• The wings are ready to eat, but they still need some steps to become hot wings.
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• Find a container with a lid and put all the dry ingredients in it.
• Mix them well, either with a fork or a spoon.
• Pour the buttermilk into a jug.
• Dip each drumette in the buttermilk and then into the container with the batter mixture.
• When you're halfway through, put the lid on and shake the container hard to distribute everything evenly.
• Repeat with the remaining wings.
• Then coat them in a bit of flour/salt and they're ready for the fryer.
• Fry them golden at 190 degrees Celsius (374 degrees Fahrenheit) - it takes about 2-4 minutes. Be careful not to add too many at once, as it lowers the oil temperature too much.
• Take them out of the fryer and place them on absorbent paper.
• They are now ready to serve.
• Serve with a chili mayonnaise and for example, homemade fries.
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