Sous Vide Chicken Wings  (5 Finishing Options)

Make these fall off the bone, tender sous vide chicken wings!

For the Wings: – 16-32 chicken wings, party style, flats and drumettes separated – kosher salt – Canola oil, if frying For the Buffalo Sauce: – 1 1/2 cups Frank's Red Hot – 1/2 cup salted butter – 3-4 dashes Tabasco, optional


Season chicken wings well with kosher salt. Vacuum seal in single layer or use another air removal method.

Add to preheated water bath and cook for 2 hours.

When finished cooking, remove from vacuum seal bag and pat completely dry with clean dish towel or paper towels. Be thorough: they should be as dry as possible.

To finish in a deep fry: Add enough canola oil to be 3 inches deep to a heavy bottomed pot like a Dutch oven and heat to 400 degrees F. Add the wings in batches and fry until golden brown, flipping occasionally. Remove to a paper towel or cooling rack lined baking sheet.

To finish in the air fryer: Spray the basket and the chicken with cooking spray and then cook at 400 degrees F for 10-12 minutes, until crispy. You may need to do this in batches as you'll want a single layer. Flip half way through cook time.

To finish in the oven: 475 degrees F for 10-12 minutes, until crispy. Line a rimmed baking sheet with foil and arrange wings in a single layer. Flip half way through cook time.

To finish on the grill: Make sure the grates are greased. Preheat the grill on high heat for at least 10 minutes. You want that grill HOT! Add the wings, cook for 3-5 minutes until golden brown and crispy, then flip and repeat.

To finish on the smoker: 250 degrees F for 2 hours, until skin is crispy.

Buffalo Sauce To make the buffalo sauce, heat the butter in a small saucepan over medium low heat until melted. Add the Frank's Red Hot and stir. Add a few dashes of Tabasco to your liking for heat level. In a large bowl, add the finished wings.  Pour the sauce over them and toss until completely coated. Serve immediately.