Sous-B-Q: Citrus Glazed Chicken Wings

Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.


Chicken wings, 16 pieces.
Powdered egg whites, 2 Tablespoons, or one fresh egg white mixed well with 1 oz/30 ml water.
Cajun Black Spice #3, as needed, or your own favorite amalgam. Click HERE for an assortment of rubs and blends we created for various applications.

Bachelor’s BBQ Beans, one recipe.

Celeriac Apple Slaw, one recipe.

Sweet corn, 2 ears.

Orange marmalade, 4 oz/120 g.
Butter, 1 oz/30 g.
Kosher salt as needed.

Optional components for garnish:
Celery stalk with leaves.
Sliced orange.
Cherry tomatoes marinated in extra virgin olive oil.
Toasted sesame seeds.








Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags as needed.
“Back yard” smoker.
Kitchen tongs, metal.
Infrared or probe thermometer.

Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid.

Actual prep time:1 hour
Serves 4-6
Level of difficulty 3


Seal the wings in single layers in heat rated vacuum bags. Process sous vide at 135 F/57 C for at least 5 hours. Once the interval has elapsed, cold shock the wings in iced tap water until they achieve 70 F/21 C. Refrigerate at 40 F/4 C.

Seal the corn in heat rated vacuum backs and process sous vide at 183 F/84 C for 4 hours. Once the interval has elapsed, cold shock the corn in iced tap water until it achieves 70 F/21 C. Refrigerate at 40 F/4 C.

Day of service

Remove the wings and the corn from the packaging.

Stage into a large bowl.

Add the powdered egg whites.

Add 2 oz/60 ml water and toss well. This will create a sticky surface. Some enthusiasts like to add flour to increase the stickiness–about 0.5 cups/75 g. Line a cookie sheet with parchment.

Spread the seasoning out on the parchment.

Arrange the corn and the wings on top of the seasoning with space between them.

Sprinkle generously with more seasoning.

Gently shake the pan back and forth to apply the crust fully.

Arrange the wings on a wire rack. Spray (or drizzle) with oil to prevent scorching and to conduct heat evenly. Set your smoker on medium heat 350 F/176 C (or as close as possible). Save the spices for another application–there is no risk of cross contamination because the chicken and the corn are pasteurized. Discard the parchment and the mess that the seasoning created with it! Before you smoke the wings/corn…assemble the other components (optional):
Bachelor’s BBQ Beans, one recipe.
Celeriac Apple Slaw, one recipe.

Combine the orange marmalade and the butter and heat in a microwave for thirty seconds. Stir well. A pan can also be used–be careful not to scorch.


Stage the wings and the corn into the smoker and close the lid. Check status after 30 minutes.

When they’re dark, they’re done.

Now we’re getting somewhere.

Corn is all about texture. Or at least it used to be.

Beans are a great excuse to combine bacon and garlic.

The celeriac/apple salad is unique and refreshing. For more about celeriac, visit HERE.

Arrange the other components on the plate and put the wings on top. Garnish with cherry tomatoes, celery stalks, sesame seeds, brunoise sweet peppers and/or orange slice if desired. Like the plate above, or…

Like this, for example.

The citrus glace brings a bittersweet kick.

The celery stalk delivers altitude and attitude.

All the flavor groups are represented. All the texture groups are represented. It’s global.

Just looking at these makes me thirsty, but in a GOOD way!

Norm King

Visit us live on Facebook at SVR–Sous Vide Resources; Low Temperature Pasteurization, Sous-B-Q™, 



Spicy, piquant flavors enhance the flavor of smoked wings while a zesty citrus glaze rounds out the flavor profile. A bacon/garlic heavy version of BBQ beans harkens to southern traditions, and special slaw with celeriac and apples brings crunch to the overall experience.

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