Rocky Mountain Cooking

Good Food With Altitude

  • Home
  • About Heather
    • Blogs I Love
  • Contact

Don't miss a single recipe or tip - Enter your email to receive free updates in your inbox!

Navigation
  • Home
  • Recipes
    • Breakfast Goodness
    • Beverages
    • Appetizer’s and Small Plates
    • Soups and Stews
    • All Things Chili
    • Salads and Salad Dressings
    • Side Dishes
    • Main Courses
    • On the Grill
    • Desserts
  • Special Occasions
    • Events and Parties
    • Football Fest Recipes
    • Don’t Buy It, Make It
  • High Altitude Cooking
You are here: Home / Appetizer's and Small Plates / Garlic Sticky Wings

Garlic Sticky Wings

January 14, 2018 By cookingintherockies 14 Comments

37 shares
  • Share
  • Tweet
Garlic Sticky Wings

Garlic Sticky Wings are a little spicy, a little sweet, and sticky enough that you don’t even need ranch dressing!

It’s that time of year when we start playing around with our new kitchen gadgets that we got for Christmas! This year’s toy, an Anova Sous Vide. I was pretty excited to receive this as a gift as I always wondered if it was worth the hype. This week I decided to put it to the test with chicken wings and to make it interesting, I made two batches. One to put in the sous vide and one to put on the Traeger. A little test to see what tasted better!

I suppose that I should start off by explaining sous vide cooking. Sous vide means “under vacuum” in French. It’s a method of cooking where whatever that you are cooking is placed in a sealed plastic bag and put in water. The sous vide heats the water to the desired temperature and slowly circulates the water around the food with the intention of evenly cooking the food on the inside without overcooking the outside. The food is cooked at a lower temperature and generally for a longer period of time to ensure the moisture stays intact with whatever you are making. It’s a foolproof way of cooking as you can’t overcook your food. The food can’t get hotter than the water bath that it’s in. That’s pretty cool, right? Click on the link above if you want to know more about sous vide cooking. It’s a technical read but worth if you are interested!

Thinking that people are starting to wonder what to make for their Super Bowl party, I thought that chicken wings would be a great place to start. I have always loved chicken wings cooked on the Traeger grill so why not do a side by side comparison of wings done in the sous vide and wings smoked on the grill.  I marinated 2 batches of wings exactly the same way.  When I was ready to go, I heated the sous vide to 165 degrees and set my smoker to 225 degrees.  To keep things the same, I drained the wings in a colander. I placed half the wings in a ziplock bag and sealed it tightly pushing out all the air and placed in the sous vide. The other half I placed on the smoker. I cooked each version for 2 hours and removed and placed on separate plates. (See pictures below).


What I noticed was that the sous vide chicken wings lacked color and needed to be finished on the grill to make the wings crispy. They are actually very unappetizing when they come out.  The smoked wings came out looking really delicious but needed to be finished on a hot grill and glazed with sauce to make them extra delicious! I turned the grill to 400 degrees, sauced both batches of the wings, and placed on the hot grill. I cooked the wings for about 20 minutes until I got my desired color. (Each batch of wings when I put on the grill were both at an internal temp of 165 degrees, so the grilling stage was for aesthetics only).

After the final stage of grilling, I was hardpressed to see a difference between the two variations. The taste difference was different though. The Traeger wings had a much livelier flavor and a little crispier skin. On a scale of 1-10 (10 being awesome), the Traeger got a 10. The sous vide wings were almost as amazing but not quite as flavorful but a tad moister. I gave the sous vide wings an 8. Which is still pretty dang good.

Things to understand if you are considering purchasing a sous vide.

  1. Cooking times take longer than you think. Because you are cooking at a very low temperature, food takes longer to cook. So you need to plan accordingly.
  2. Good news on the time thing, you don’t have to babysit the device. So set it up and walk away. Remember, it won’t overcook.
  3. When the food is removed from the sous vide, you have to finish it with some sort of high heat. So it’s not done when you think it is. Throw the food on a hot grill, a hot oven or skillet. You really can’t skip this step except for vegetables I suppose!
  4. Because the sous vide cooks food to a perfectly even temperature, it’s the perfect device if you are entertaining a large crowd. You can pre-cook your food and have it ready to finish quickly when you are ready to serve. This is why restaurants use the sous vide. They precook all their food and finish it right before it is brought to your table. Kinda brilliant if I do say so myself.

So my final thoughts on buying a sous vide.  Go ahead and buy one especially if you like to entertain. It’s a great way to pre-cook your food and quickly finish it off either on a grill, oven or hot skillet and spend more time with friends.  That alone is totally worth it!

Enjoy!

Anova Sous Vied

My new toy that I got for Christmas. A pretty cool gadget!

Marinade for the Garlic Sticky Wings

The marinade for the wings. Both ways!

Sous Vied Garlic Sticky Wings

The chicken sous vide for 2 hours at 165 degrees. Ready to be crisped up on the grill!

Smoked Garlic Sticky Wings

The Garlic Sticky wings after 2 hours on the smoker at 225 degrees!

Garlic Sticky Wings on the grill

Garlic Sticky Wings on the grill. Sous Vide on the left and the Traeger on the right. You really can’t tell the difference!

Garlic Sticky Wings

Garlic Sticky Wings straight off the grill. Hot and ready to eat!

Garlic Sticky Wings
Print Pin
5 from 4 votes

Garlic Sticky Asian Marinade

This is a great marinade for your favorite meat! Chicken, pork or steak. It makes enough for 2-3 pounds of meat. I used 2.5 pounds of chicken wings for this recipe. 
Course Appetizer, Main Course
Cuisine Asian
Servings 0
Author Heather Blake

Ingredients

  • 1 cup Tamari or soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 cup honey
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon chili garlic paste
  • 1 jalapeno, minced
  • 2 teaspoons orange zest
  • 1 orange, juiced
  • 1/4 cup finely sliced green onions

Instructions

  • In a medium-sized bowl whisk together all the ingredients. 
  • Place your meat of choice in a gallon sized ziplock bag and pour the marinade over the meat reserving 1/4 cup for basting the meat later. 
  • Let marinade for a minimum of 6 hours up to overnight for the most flavor. 
    Marinade for the Garlic Sticky Wings
  • Grilling your meat with this marinates imparts the best flavor. 
    Garlic Sticky Wings on the grill

Filed Under: Appetizer's and Small Plates, Events and Parties, Football Fest Recipes, Gluten free, Main Courses, On the Grill, Protein Dishes, Recipes Tagged With: anova, football food, garlic sticky wings, garlic sticky wings recipe, Sous vide, Super Bowl, Super Bowl food, super bowl snack food, Traeger, Traeger grills

« Homemade Minestrone Soup
Tinga Chicken Cheese Fries »

Comments

  1. Valenica Abbott says

    February 20, 2019 at 11:52 PM

    5 stars
    This recipe is awesome I can’t wait for me and the love bug to try it.

    Reply
    • cookingintherockies says

      February 22, 2019 at 12:44 PM

      THanks! Enjoy it with your honey!

      Reply
  2. Jennifer Anno says

    January 23, 2019 at 9:32 AM

    5 stars
    So i think I would make these again simply based on the way my house smells!!! What a great flavor and fortunately we had moist towelettes available because no one seemed concerned that their fingers were super sticky until after the fact!!
    Jennifer Anno recently posted…Big Southwestern Road TripMy Profile

    Reply
    • cookingintherockies says

      January 23, 2019 at 11:30 AM

      Thats so great to hear! Sticky fingers can be a good thing! 🙂

      Reply
  3. Brianna says

    August 30, 2018 at 1:11 AM

    5 stars
    I just added your website on my blogroll. Really enjoyed reading through. Excellent information!

    Reply
    • cookingintherockies says

      August 30, 2018 at 10:49 AM

      Thanks! I appreciate that! I’ll check out your site as well!

      Reply
    • cookingintherockies says

      August 30, 2018 at 10:49 AM

      Thanks! I appreciate that! I’ll check out your site as well!

      Reply
  4. Sean says

    June 10, 2018 at 10:27 PM

    5 stars
    Hey Heather,

    You’ve made me fall in love with Chicken wings even more!

    Never tried it with garlic this way before too. Dang, I’m salivating just typing this … lol.

    Gonna whip it up tonight!

    Reply
  5. alan ceil says

    February 24, 2018 at 3:51 AM

    It’s really great post because I love food blog. Your post in has great information nice recipe. Thank you for shear a beautiful information.

    Reply
  6. Karen (Back Road Journal) says

    January 24, 2018 at 1:39 PM

    Your wings look good. We have a Joule Sous Vide and love it. I’ve not done wings but have done steaks many times. After they are cooked, I finish them on my sear burner of my grill for 30 seconds on each side and they are wonderful. Perfectly cooked medium rare through and through with a nice char on the outside. Keep experimenting.
    Karen (Back Road Journal) recently posted…Sausage, Kale And Black-eyed Pea RisottoMy Profile

    Reply
    • cookingintherockies says

      January 30, 2018 at 10:00 AM

      Thanks, Karen! I’m looking forward to trying new things for sure!

      Reply
  7. Lea Ann (Cooking On The Ranch) says

    January 15, 2018 at 6:43 AM

    Thanks for this. I’ve always wondered about the Sous Vide method. And especially when it comes to things like Chicken Wings where the crust/appearance is important. I hope you write more about using this.
    Lea Ann (Cooking On The Ranch) recently posted…Homemade Rosemary Olive BreadMy Profile

    Reply
    • cookingintherockies says

      January 21, 2018 at 11:59 AM

      Thanks Lea Ann! I will play around with it more! You are welcome to borrow it and give it a trial run!

      Reply

Trackbacks

  1. Bahn Mi Won Ton Cups - Rocky Mountain Cooking says:
    February 15, 2021 at 12:06 PM

    […] Garlic Sticky Wings […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




CommentLuv badgeShow more posts

Food Advertising by logo

Welcome!


Welcome to Rocky Mountain Cooking! A place to explore Colorado Food and Lifestyle! Pull up a chair, pour a glass of wine and explore all kinds of great recipes! [learn more]

Image Map

Recipes & Posts

Food Advertising by logo

Recent Comments

  • Dan on Sticky Chinese Barbecue Ribs
  • Peach-y Keen - Taste the Best of the Summer - The Second Proof on Fresh Peach Nectar
  • What To Do With Leftover Beef Brisket? on Beef Brisket Street Tacos
my foodgawker gallery
Food Advertising by logo
Amazing sausage stuffing with dried fruit, almonds and yes my friends Grand Marnier!

Grand Marnier Stuffing

November 21, 2024 By cookingintherockies 9 Comments

Continue Reading

Follow Rocky Mountain Cooking!

Follow Us on FacebookFollow Us on Google+Follow Us on WordpressFollow Us on RSS

Recent Posts

  • Grand Marnier Stuffing
  • Colorado Chicken Pizza with Cheesy White Sauce
  • Pulled Pork & Bacon Jalapenos
  • Cheese Dumpling Soup- Käsenodelsuppe
  • Green Chili Cholula Meatloaf
  • Lasagna Soup
  • Crab-Stuffed Mushrooms
  • Stuffed Mushrooms
  • Maple Bourbon Glazed Turkey
  • Roasted Squash and Sweet Potatoes with Cranberries
  • Tour of America’s Heartland
  • Bahn Mi Won Ton Cups
  • Anzac Biscuits
  • Old Fashioned Sorghum Cookies
  • Mexican Picadillo

Recent Comments

  • Dan on Sticky Chinese Barbecue Ribs
  • Peach-y Keen - Taste the Best of the Summer - The Second Proof on Fresh Peach Nectar
  • What To Do With Leftover Beef Brisket? on Beef Brisket Street Tacos
  • Stacy on Limoncello
  • Mary on Hawaiian Chicken Meatballs

Find Recipes

Archives

NetworkedBlogs
Blog:
RockyMountainCooking
Topics:
Food, Recipes, Colorado
 
Follow my blog
Welcome to Rocky Mountain Cooking! A place to explore Colorado Food and Lifestyle! Pull up a chair, pour a glass of wine and explore all kinds of great recipes! [learn more]
Image Map

Recent Recipes

Amazing sausage stuffing with dried fruit, almonds and yes my friends Grand Marnier!
Colorado Chicken Pizza with Cheesy White Sauce
Pulled Pork & Bacon Jalapeno Poppers
Cheese Dumpling Soup- Grießnockerlsuppe
A picture of Green Chili Cholula Meatloaf with some fresh peas on the side.
Lasagna Soup
Crab-Stuffed Mushrooms
A picture of spinach stuffed mushrooms
Maple Bourbon Glazed Turkey
A picture of Roasted Squash and Sweet Potatoes with Cranberries on a plate ready for Service.

Copyright © 2025 Rocky Mountain Cooking | Developed by Archer Creative | Privacy Policy

37 shares
Go to mobile version