Sous-Vide Chicken Wings

40 wings
SIDS SALT & PEPPER to taste
Honey Garlic Sauce:--
3 cloves of garlic, chopped
1 cm nub of ginger, chopped
2 tbsp of honey
1 tbsp of soy sauce
SIDS SALT & PEPPER to taste
Butter Sauce:--
4 tbsp of hot sauce
2 tbsp of butter
Smokey Garlic Sauce:--
3 tbsp SIDS SMOKEY GARLIC SAUCE
1 tbsp SIDS RINGS AROUND URANUS SAUCE
Sweet & Sour Sauce:--
½ cup SIDS RASPBERRY VINEGAR
½ cup pineapple juice
½ small onion or 1 shallot, diced fine
1 tbsp Thai sweet chilli
1 tbsp Tuimato sauce

Honey Garlic Sauce: Combine all ingredients together. Reserve 1 tablespoon of mixture for tossing.
Butter Sauce: Not much to this one, it will be combined in the vac-pac bags. Save 1 tablespoon of sauce for tossing.
Smokey Garlic Sauce: Combine SIDS SMOKEY GARLIC SAUCE and SIDS RINGS AROUND URANUS SAUCE together. Reserve 1 tablespoon of mixture for tossing.
Sweet & Sour Sauce: Put onion, chilli and SIDS RASPBERRY VINEGAR into a blender and blitz until smooth. Transfer into a small pot, add the remaining ingredients and simmer, stirring until thick. Add sugar to taste.
Set the temperature of the sous vide to 71°C.
Create 4 vacuum seal bags, one for each of the flavours of wing. In each bag, place the chicken wings along the bottom and pour the designated sauce over the wings. Vacuum seal.
Once the sous vide has reached the desired temperature place all four bags in and let cook for 4 hours. Just before the 4-hour mark, heat oven griller to 260°C and line a rimmed baking tray with baking paper.
Carefully remove each bag from the water bath, cut open and drain excess liquid.
Arrange wings on the baking sheet and grill for 10-15 minutes, flipping once half way through.
Remove from oven and toss each wing the their remaining sauce.