Crispy Sous Vide Chicken Drumsticks Recipes

CRISPY SOUS-VIDE CHICKEN DRUMSTICKS

Steps:

• Gather all ingredients and equipment
• Heat your immersion circulator to 155°F complete with the water bath set up.
• Place drumsticks in sous vide bags and season with salt, sugar, rub, and oil.
• Cook the drumsticks for 2 hours.
• Remove the cooked chicken drumsticks from the bags and place on a cookie sheet or oven-safe dish. Broil the drumsticks on high until golden brown.

SOUS VIDE CHICKEN LEGS

Steps:

• Set up the sous vide water bath and set the temperature to 160 degrees F. See chart in Notes section below if you want a different temperture.
• Season the chicken with salt, pepper and garlic powder. Put the chicken in a vacuum bag and seal it. If you don't have a vacuum sealer use the water displacement method to seal it in a zippered bag. See this article for step by step directions on water displacement. Whatever method you use keep the chicken legs in a single layer in the bag.
• Put the drumsticks in the water and let them cook for 2-4 hours.
• About 10 minutes before you want to serve the chicken place a cast iron skillet over medium high heat.
• After it heat for 5 minutes take the chicken out of the water and remove them from the bag, patting them dry.
• Add the oil to the skillet and sear the chicken, turning quickly to sear on all sides. Once the chicken is brown remove it to a serving platter.
• To make the honey garlic sauce reduce the temperature on the skillet to low. Add the garlic and stir for 30 seconds. Then add the water, honey, rice vinegar and soy sauce. Stir for 2-3 minutes to thicken slightly.
• Pour the sauce over the chicken to coat. Garnish with sesame seeds and chives.

HONEY BALSAMIC SOUS VIDE CHICKEN LEGS

Steps:

• Rinse chicken legs and pat dry with paper towels. Place them in a large Ziploc bag.
• Whisk all the marinade ingredients together in a small bowl. Pour over the chicken. Zip it up and shake well. Let the chicken marinate for at least an hour in the fridge.
• Once ready to cook, preheat water to 155°F using the Anova sous vide precision cooker.
• Transfer the chicken legs to a large sous vide bag in one layer and seal using a vacuum sealer or a hand pump. Reserve the marinade in a small bowl and set aside.
• Once the water is ready, slowly lower the chicken into the prepared water bath. Make sure the chicken drumsticks are completely under the water. Cook chicken for 2 hours.
• Optional: Once the chicken is done, remove the bag from the water bath and drop it into an ice bath to fully chill. This step will help get extra-crispy skin when you sear it without overcooking the chicken underneath.
• Remove the chicken from the sous vide bag and scrape off any gelled juices using your fingers. Reserve the juices for other uses.
• Pat the chicken with paper towels. Heat a nonstick pan or cast iron skillet over high heat on the stove until hot. Place chicken in the skillet and sear for 1 minute on each side or until the skin is golden brown and crispy. Transfer the chicken to a plate and let it rest.
• While the chicken is resting, add the reserved marinade to the same skillet, bring to a rapid boil and continue cooking until the sauce is reduced and thickened, about 2-3 minutes. Pour the honey balsamic sauce over the chicken legs and enjoy!