Get the Recipe:
Fall Off the Bone Sous Vide Chicken Wings
You might not think of sous vide when it comes to preparing chicken wings. After all, what can beat a deep fry?! Sous vide hot wings will have you changing your tune. After a swim in the water bath, these wings get crisped up via your method of choice, whether that's traditional deep fry, air fryer, smoker, grill, or oven.
Ingredients
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
Instructions
Sous Vide
- Preheat water bath using immersion circulator to 160 degrees F.
- 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.
Finishing
- 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.
Notes
- Can I use frozen chicken wings?
- The short answer is YES, but a few notes:
- Don't cook straight from frozen if they're IQF (individually quick frozen). These will be the wings that are loose together in a big bag. They have a coating that you'll want to defrost to get off first.
- It's best if they're seasoned before you cook. If you buy chicken wings in bulk, I recommend seasoning with salt, vacuum sealing in smaller batches, then freezing. Then you can go straight from freezer to sous vide without sacrificing a thing!
- The short answer is YES, but a few notes:
- Can I prep these in advance?
- Yes! To prep in advance, you can pause and freeze or refrigerate after vacuum sealing, or you can throw in the fridge after sous viding. Make sure to finish and enjoy within 5 days of sous viding.
- How many chicken wings should I make per person?
- If you're serving as an appetizer, 3-4 wings per person. If serving for a meal, 6-8 wings per person
Serving: 1serving, Calories: 905kcal, Carbohydrates: 1g, Protein: 71g, Fat: 67g, Saturated Fat: 21g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 311mg, Sodium: 3111mg, Potassium: 603mg, Fiber: 1g, Sugar: 1g, Vitamin A: 744IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 4mg
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