3 pounds Trimmed Chicken Wings
2 1/2 teaspoons ground White Pepper
2 1/2 teaspoons coarse Kosher Sea Salt
1/2 cup Corn Starch - if baking or air frying
Combine chicken, pepper and salt. Mixing until chicken is uniformly coated.
Vacuum pack 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 pat dry. If using from the refrigerator or thawed out of the freezer, the juices will have become gelatinous, you will want to rub that away from the wings. At this point you can finish by frying, air frying, or baking:
FRY: Fry wings for 3-6 minutes in oil of 375-400 degrees.
AIR FRY: Pre-heat air fryer to 450 degrees. Dust wings with 1/2 cup of corn starch, shaking off excess. Allow wings to rest with corn starch for 10 minutes. Air fry wings for 13-15 minutes.
Bake: Pre-heat oven to 450 degrees. Dust wings with 1/2 cup of corn starch, shaking off excess. Allow wings to rest with corn starch for 10 minutes. Bake wings for 20-25 minutes.
Brush wings with desired sauce or other seasoning.