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Sous Vide Buffalo Chicken Wings

Sous Vide Buffalo Chicken Wings
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Discover the ultimate Sous Vide Buffalo Chicken Wings recipe! Learn how to achieve tender, juicy wings with a perfect spicy kick that will elevate your cooking game.

Ingredients

Scale
  • 4 pounds (1.8 kg) chicken wings, cut into drumettes and flats, wing tips removed and saved for stock or discarded
  • Kosher salt
  • 8 tablespoon s unsalted butter (1 stick; 110g)
  • 1 cup (235 ml) Frank’s Red Hot Sauce
  • 3 quarts (2.8 L) peanut or canola oil
  • Ranch dressing, for serving
  • Celery sticks, for serving

Instructions

  1. Prepare the water bath by setting up an immersion circulator to your desired temperature: 160°F (71°C) for wings that fall off the bone, or 165°F (74°C) for wings that are juicy and tender yet slightly firm.
  2. As you wait, sprinkle salt evenly over the wings. Place the wings in resealable bags; multiple bags may be necessary to fit them all. Alternatively, use vacuum-sealed bags and follow the manufacturer’s instructions for sealing. If using resealable bags, employ the water-displacement technique to seal. Submerge the sealed wings in the water bath, cooking for 2 hours at 160°F or 1 hour at 165°F.
  3. Take the wings out of the bags and gently pat them dry, discarding any liquids. Lay the wings on wire racks placed over rimmed baking trays, and refrigerate uncovered for 8 hours or up to 2 days.
  4. To prepare for serving, melt the butter in a small pot over medium-low heat, stirring occasionally, until fully liquefied, then mix with Frank’s sauce in a large bowl.
  5. Meanwhile, heat the oil in a deep pan or Dutch oven to 400°F (205°C). In small portions, carefully place the chicken in the oil, frying and turning them occasionally. Adjust the heat as needed to keep it between 375 to 400°F (190 to 205°C). Cook until they are golden and crispy, about 3 minutes per batch. Use a slotted spoon to move the wings to paper towels to drain excess oil. Once all wings are fried, toss them in the sauce bowl until well-coated and serve with ranch dressing and celery sticks.

Notes

  • Thoroughly dry wings after refrigeration for best crispiness when fryingnKeep oil temperature steady between 375-400°F to ensure properly cooked wingsnCool melted butter before mixing with hot sauce to avoid separation

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-buffalo-chicken/