Sous Vide Chicken Wings

Sous Vide Chicken Wings are super tender and using sous vide allows you to cook them when convenient, and finish them when it’s time to eat!

I can’t decide if I love football season because I can root for my beloved Pittsburgh Steelers or if it’s because it means I can start eating wings every week without feeling guilty!

Wings are one of my favorite foods to snack on, and I’ve been known to even have an entire meal of just wings! (ok, maybe I’ll eat the carrots that come on the side too!).

Why Use Sous Vide For Chicken Wings?

Using sous vide allows you to fully tenderize the wings to your exact preference, and then you can finish them off however you want. 

I’ve found 156°F results in a super-tender, fall-off the bone wing. If you like more bite to them, you can lower the temperature to 140°F. You only need to sous vide them for about 2 hours at either temperature.

You can often find pre-cut wings at the grocery store, but if you can only find whole wings here’s a tutorial for how to cut them into the traditional pieces.

This recipe calls for a Buffalo sauce but I also love them with a smoky BBQ sauce, a sweet teriyaki sauce, or even a fiery sriracha-honey sauce.

Need Crispy Skin? 

Some people LOVE crispy skin on wings, and if that is you I recommend taking an additional step and dry them overnight in the refrigerator. Remove them from the bag, dry them with a paper towel, put them on a wire rack or sheet pan, and let them sit in the refrigerator overnight. You can then deep fry them the next day for a minute or two and really crisp up that skin.

This also works great for parties, you can pre-cook all the wings and then make them a la minute when your friends get hungry and you won’t have raw chicken all over the place!

Me? I’m usually lazy and I’ll toss the wings in sauce, stick them under the broiler and call it a day! Besides, I’ve got a football game to go watch!

Sous Vide Chicken Wings

Contributor: Jason Logsdon

Sous Vide Chicken Wings are super tender and using sous vide allows you to cook them when convenient, and finish them when it’s time to eat!

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• Author: Jason Logsdon
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 5 minutes
• Yield: 2 servings
• Category: Appetizer
• Method: Sous Vide
• Cuisine: American

Print Recipe

Ingredients

• 1 dozen chicken wings
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/3 cup Buffalo sauce, homemade or store bought

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Instructions

1. Preheat a water bath to 140°F or 156°F (60°C or 69°C).
2. Sprinkle the chicken on all sides with the salt and garlic powder.
3. Place in a sous vide bag in a single layer and seal it.
4. Place in the water bath and cook for 2 hours, or until pasteurized.
5. Remove the wings from the bag, pat them dry with a paper towel or dish cloth.
6. Heat the broiler in your oven.
7. Toss the wings with the 2/3 of the Buffalo sauce and place on a sheet pan.
8. Place under the broiler and cook for 2 to 3 minutes, or until the sauce begins to bubble.
9. Remove from the heat, toss with the remaining sauce and serve.