Sous Vide Chicken Wings
Juicy inside, crispy outside—these sous vide chicken wings are your new party go-to. Perfect every time with bold flavor and no guesswork.
- 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 chicken wings (drumettes and flats)
Kosher salt
8 tablespoons unsalted butter
1 cup Frank’s RedHot sauce
3 quarts peanut or canola oil
Blue cheese dressing
Celery sticks
Instructions
1. Set immersion circulator to 160°F (fall-off-the-bone) or 165°F (tender with bite).
2. Season wings with salt, seal in bags, and sous vide for 1–2 hours depending on temperature.
3. Remove wings, pat dry, and refrigerate uncovered on a wire rack for 8 hours (or up to 2 days).
4. In saucepan, melt butter with hot sauce. Set aside in large bowl.
5. Heat oil to 400°F in a Dutch oven or wok. Fry wings in batches for 3 minutes until crispy.
6. Toss wings in hot sauce and serve with celery and blue cheese dressing.
Notes
Make ahead: You can sous vide and refrigerate wings up to 2 days before finishing.
Alternate finishing methods: Broil or air fry instead of deep frying if preferred.
Nutrition
- Serving Size: 6 wings
- Calories: 420
- Sugar: 0g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
Find it online: https://sousviderecipe.com/sous-vide-chicken-wings/