Sous Vide Chicken Wings Recipe
These sous vide chicken wings are juicy, tender, and packed with flavor. Perfectly cooked every time with a crispy finish and bold buffalo sauce.
Equipment
- Sous Vide Immersion Circulator
- Large Pot or Container
- Vacuum Sealer or Zip-top Bags
- Skillet or Grill
- Thermometer
Ingredients
- 1 lb chicken wings
- 2 tsp salt
- 1 tsp pepper
- 3 tbsp buffalo sauce divided
- 1 medium red onion sliced (optional)
- 1 tbsp cilantro for garnish
Instructions
- Rinse the chicken wings under cold water and pat them dry with paper towels.
- In a mixing bowl, combine salt and pepper. Sprinkle the seasoning generously over the chicken wings, ensuring even coating.
- Place the seasoned chicken wings into a vacuum-sealable bag or a zip-top bag, removing as much air as possible before sealing.
- Fill a large pot or container with water and attach the sous vide immersion circulator. Set the temperature to 165°F (74°C). Submerge the sealed bag of wings in the water bath and cook for 1.5 to 2 hours.
- About 10 minutes before the wings are done, preheat your skillet or grill over medium-high heat for searing.
- Remove the wings from the bag and pat dry with paper towels. Toss the wings in half of the buffalo sauce to coat evenly.
- Add a splash of oil to the preheated skillet or grill. Sear the wings for 1-2 minutes on each side until golden brown and crispy. Brush with remaining buffalo sauce during the last minute.
- Transfer wings to a serving plate. Garnish with sliced red onion and fresh cilantro if desired. Serve hot and enjoy!
Notes
- Try broiling the wings after searing for extra crispiness.
- Mix honey into buffalo sauce for a sweeter flavor twist.
- Leftovers can be refrigerated up to 3 days and reheated in a 350°F oven for 10-15 minutes.
- Adjust cooking time for frozen wings by adding 30 minutes.