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Chinese Five Spice Sous Vide Chicken Wings


2 pounds Trimmed Chicken Wings

1/4 cup Rice Wine Vinegar

3 Tablespoons Soy Sauce

2 teaspoons Fish Sauce

3 cloves Garlic, minced

1" fresh Ginger, grated -or- 3 frozen cubes ginger

1/2 teaspoon Chinese Five Spice

3/4 cup Pork Panko

2 Tablespoons Sesame Seeds

1/2 teaspoon Granulated Onion


  • Wisk together rice wine vinegar, soy sauce, fish sauce, garlic, ginger, Chinese Five Spice.

  • Add chicken to mixture and turn until chicken is uniformly coated.

  • Vacuum pack marinated chicken or place in ziplock bag with as much air removed as possible.

  • Sous vide bagged chicken for 2 hours at 160 degrees.

  • Once chicken has been sous vide, it can be cooled to room temperature and stored in the refrigerator or frozen, if not using immediately.

  • Remove chicken from bag and arrange onto a baking rack on top of a sheet pan (I line the pan with foil or baking parchment).

  • Pre-heat oven to 450 degrees

  • In a bowl combine pork panko, sesame seeds and granulated onion.

  • Dust wings generously with 1/2 the panko mixture, letting rest 5 minutes so that the panko can adhere to the moister on the chicken.

  • Flip the wings over and dust with with the remaining pork panko mixture.

  • Bake wings for 20-25 minutes.

  • Garnish wings with thinly sliced green onions.

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