Instructions

• Preheat the sous vide machine to 145.5°F.
• In a bowl, toss 1 lb chicken wings with ½ tsp salt, ¼ tsp pepper, 1 tbsp buffalo sauce, and 1 tbsp cilantro until evenly coated.
• Place the seasoned wings in a single layer in a vacuum-seal bag with the sliced ¼ medium red onion (optional) and seal. If you don't have a vacuum sealer, use a heavy-duty zip-top bag and remove air by the water-displacement method before sealing.
• Submerge the sealed bag in the sous vide bath and cook at 145.5°F for 1 hour.
• When done, remove the bag from the water, take the wings out, and pat them dry thoroughly with paper towels.
• Preheat your oven broiler to high and line a baking sheet with parchment paper. Arrange the dried wings in a single layer on the sheet.
• Drizzle or brush the wings with the remaining 2 tbsp buffalo sauce and broil on high for 2–4 minutes, watching closely, until the sauce is bubbling and the skin is crisped to your liking.
• Remove from the oven and serve immediately.