We don't really use raven for the recipe, we use black bean sauce to color our regular chicken wings a little darker.
Raven Wings6 pounds Chicken Wings, remove wing tip, and separate drumette from the wingette.
3 Tbs Kosher Salt
1 Tb Dried Ginger
1 Tb Gralic Powder
1 Tb Onion Powder
1 Tb Chili Powder
1 Tb Vinegar Powder
Mix all of the dry rub ingredients together in a small bowl. Coat the wings with the dry rub, tossing the wings in a bowl till coated. You may not use all of the dry rub, use enough just to coat.
2 Tbs Soy Sauce
2 Tbs Sesame Oil
2 Tbs Black Bean Paste
Then pour the marinade ingredients over the coated wings and toss until the wings are also coated with the marinade as well. Place the wings in a vacuum bag and seal the wings in a single layer, you will probably need to use 2-3 bags.
Next place your sealed bags in a pre-heated water bath at 165 degrees Fahrenheit, for two hours up to four hours.
Preheat your broiler or BBQ.
Once the wings have cooked sous vide drain the liquid from the bag and remove the wings. At this point you can either place the wings directly over high heat on the BBQ or place the wings under a broiler. This is to crisp up the skin. Be sure to turn the wings, so both sides crisp up nicely.
1/4 Cup Rice Vinegar
1/2 Cup Sambal Oelek
2 Tbs Butter
While the wings crisp up, use a double boiler to melt the butter into the Vinegar and Sambal Oelek, and mix until the butter has melted. Then add your crispy wings to the sauce mixture and serve right away!