Sous Vide Salt and Vinegar Chicken Wings

Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 165°F (74°C).

In a small bowl, whisk together the vinegars, olive oil, sugar, kosher salt, garlic powder and pepper. Reserve 1/4 cup (2 fl. oz./60 ml) of the mixture. In a gallon-size sealable plastic freezer bag, combine the chicken wings with the remaining vinegar mixture, arranging the wings in a single layer. Seal the bag closed except for a small opening at one corner. Holding the bag near the opening, slowly lower it into the water, leaving only the seal exposed. The pressure created by the water will force out the air, creating a substantial vacuum. Seal the opening securely closed. (Be sure to use a locktop bag, not one with a sliding closure, which does not allow a complete seal.)

When the water reaches 165°F, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook for 4 hours. When the chicken is ready, remove the bag from the water bath and transfer the wings to a paper towel–lined baking sheet, arranging them in a single layer. Let cool for 30 minutes.

Meanwhile, make the aioli. In a small bowl, stir together the mayonnaise, harissa sauce, lime juice and garlic, mixing well. Season to taste with kosher salt and pepper and with additional lime juice if needed. Cover and refrigerate until serving.

Pour vegetable oil to a depth of 2 inches (5 cm) in a heavy saucepan and heat to 375°F (190°C) on a deep-frying thermometer. Line a baking sheet with paper towels. Working in batches, fry the wings until deep golden brown, about 3 minutes. Using tongs, transfer the wings to the prepared baking sheet to drain.

When all the wings are fried, transfer them to a large bowl, add the reserved vinegar mixture and sea salt, and toss to mix well. Serve immediately with the aioli. Serves 4.

Adapted from Williams Sonoma The Sous Vide Cookbook (Weldon Owen 2017)