Sous Vide Buffalo Chicken Wings
These sous vide buffalo chicken wings are crispy, juicy, and packed with bold flavor—perfectly cooked every time without overcooking or drying out.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Sous Vide
- Cuisine: American
Ingredients
4 pounds (1.8 kg) chicken wings, cut into drumettes and flats, wing tips removed
Kosher salt
8 tablespoons unsalted butter (1 stick; 110 g)
1 cup (235 ml) Frank’s RedHot Sauce
3 quarts (2.8 L) peanut or canola oil
Blue cheese dressing, for serving
Celery sticks, for serving
Instructions
1. Set your immersion circulator to 160°F for fall-off-the-bone or 165°F for tender wings.
2. Season wings with kosher salt and seal in bags using vacuum or water displacement method.
3. Sous vide for 2 hours at 160°F or 1 hour at 165°F.
4. Remove wings, discard juices, and pat dry.
5. Place wings on wire rack and refrigerate uncovered for at least 8 hours or up to 2 days.
6. In a saucepan, melt butter and hot sauce together. Set aside.
7. Heat oil to 400°F in a deep pot or wok. Fry wings in small batches until golden and crisp, about 3 minutes.
8. Toss fried wings in sauce. Serve with celery and blue cheese dressing.
Notes
Dry chilling the wings is optional but improves crispiness.
Don’t sauce wings before frying—wait until just before serving.
Nutrition
- Serving Size: 5 wings
- Calories: 490
- Sugar: 0g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 105mg
Find it online: https://sousviderecipe.com/sous-vide-buffalo-chicken-wings/