You’ll be astounded at how delicious Sous Vide Chicken Wings are!
It eliminates the mess and oil associated with deep-fried chicken wings while producing a delicious game-day snack!
Because they are cooked sous vide, these Buffalo chicken wings are perfectly tender, juicy, and flavorful.
Serve with carrots, celery sticks, blue cheese dip, or ranch dressing, and these sous vide chicken wings will be the first thing gone at your party!
WHY COOK CHICKEN WINGS SOUS VIDE?
After the wings have been cooked in the sous vide machine, they must still be cooked in the oven or fryer.
When the wings come out of the sous vide cooker, they will be cooked through but sad and textureless. So, what’s the point? In my mind, there are two reasons.
To begin, you can eliminate all guesswork from the cooking process. No matter how big the wings are, they will cook through completely and be perfectly cooked.
Second, while some cooking is still required to finish the wings, it is much faster.
It would normally take me 45-60 minutes to make a few batches of wings in the fryer, but if you already have them cooked, it’s only a 10 minute process!
- The Best Kitchen Scale America’s Kitchen
- The Best Cutting Board Holder of 2021
- The Best Pizza Cutting Board for 2021
HOW TO PREP CHICKEN WINGS FOR SOUS VIDE
Because we’re cooking these in vacuum-sealed bags, I like to separate the wings into drumettes and flats ahead of time.
I like to cook the drumsticks in the sous vide cooker for about 15 minutes longer to ensure they are very tender.
Simply season the wings with salt and pepper before wrapping them in foil.
Now it’s time to seal! For my wings, I like to use a vacuum sealer like the Foodsaver. This is simple to use, but it requires an additional piece of equipment.
If you don’t have a vacuum sealer (as I didn’t when I first started cooking sous vide), place the wings in a large zip top bag and slowly submerge the bag in water.
Seal the bag once it has been completely submerged. The water will push out any excess air, leaving you with essentially the same sealed bag without air!
- Chicken Wings: This recipe works with both fresh and frozen chicken wings. If you want more meat, substitute chicken drumettes. If you use full wings, remove the tips and separate the drumettes and flats (wingettes).
- Season the chicken wings with a dry rub of salt, garlic powder, paprika, and ground black pepper.
- Sauce: For these chicken wings, I used a homemade buffalo sauce, which is my favorite finishing touch. You can also use store-bought buffalo sauce or another sauce of your choice, such as BBQ sauce, honey garlic sauce, or teriyaki sauce.
HOW TO MAKE SOUS VIDE CHICKEN WINGS
- Preheat your sous vide machine to 165 degrees Fahrenheit (74 degrees Celsius).
- Place chicken wings in zip-lock bags (I used two) and generously season with spice rub. You can still rub the spice around the chicken if you use frozen wings, but it won’t stick as well. The spice will be kept in the bag and will flavor the chicken as it cooks.
- Arrange the chicken wings in a single layer in the bag and vacuum seal it using the water displacement technique (see recipe for detailed instruction).
- Cook the chicken wings for 1.5 hours in a sous vide water bath.
- Brush half of the buffalo sauce over them.
- Broil the chicken wings until the skin becomes crispy. This step is optional, but it gives the skin a crispy exterior.
- The remaining buffalo sauce can be used as a dipping sauce or brushed over the chicken wings.
HOMEMADE BUFFALO SAUCE
This buffalo sauce is delicious, smooth, and well-coated wings. Simply combine hot sauce, garlic powder, honey, and melted butter in a mixing bowl.
The honey and butter help to balance out the heat from the hot sauce, and the garlic powder adds flavor.
TEMPERATURE AND TIME
Cook the chicken wings until they reach an internal temperature of 165°F. It will take 1.5 hours to sous vide the chicken at this temperature. The texture is soft and juicy.
If you prefer a softer texture, cook them for 2.5 hours at 160°F (71°C). It is not advisable to go below this temperature.
You can leave them in the water bath for up to 4 hours, but cooking them for too long may result in a mushy texture.
If you notice some pink hues, particularly around the bones, this is completely normal when cooking the chicken wings sous vide.
According to the USDA, it is safe to eat as long as the internal temperature reaches 165°F.
HOW LONG TO SOUS VIDE FROZEN CHICKEN WINGS?
If your chicken is frozen, you must first separate the pieces so that they do not freeze together. This ensures that they cook evenly.
Then, proceed as directed for fresh chicken wings, but add 30 minutes of cooking time in the sous vide water bath.
DON’T BOTHER WITH A 24 HOUR COOK TIME
There really isn’t any point! Because they are so small, they will completely disintegrate even at extremely low temperatures.
Try sous vide pulled pork, 24 hour sous vide short ribs, or sous vide spare ribs if you want to try a recipe with a long cook time.
THESE ARE A GREAT PARTY APPETIZER
For a party, try this recipe! This was my first attempt at making these wings for the Super Bowl.
Because of the quick cook time and small amount of space required, they make an excellent sous vide appetizer to share with friends. In addition, frozen wings can be sous vide.
FINAL TIPS FOR MAKING SOUS VIDE CHICKEN WINGS
- Grilled chicken wings Sous vide chicken wings cook in just a few minutes on a grill. When grilled, they can actually burn very quickly. So grill each side quickly and remove from the heat. When the sous vide grilled wings are done, place them in a bowl, drizzle with sauce, and toss to coat. Serve as is, or quickly return to the grill for a thicker, crisper skin.
- Sous vide chicken wings brining Once you’ve mastered this basic recipe, you can experiment with different flavors. If you have the time and want to try something new, brine chicken wings before sous-viding them. Brining the wings for at least six hours (preferably overnight) intensifies the flavor and adds moisture.
- Begin with frozen chicken. It takes an extra 30 minutes to cook frozen chicken wings sous vide style.
- Adding flavor to the chicken. To flavor the chicken, I used one of my favorite condiments, buffalo sauce. After they’re cooked, I always add an extra coat of buffalo sauce and serve them with a side of bleu cheese dressing. Use any of your favorite sauces to make this dish your own. I think they’re fantastic glazed with equal parts BBQ sauce and sriracha. These are my go-to sous vide bbq chicken wings. Try all of them!
Frequently Asked Questions
Set the air fryer to 400°F to finish the sous vide wings. Toss the sous vide wings in olive oil and air fry them for 5 minutes. Remove from the air fryer, shake the wings in the fryer basket, and continue to air fry for another 3-5 minutes, or until the wings are perfectly crispy.
The only way to tell if the wings are fully cooked and ready to eat is to take their internal temperature. If you want to fry your wings in a skillet, fill the oil no more than 2 inches from the top to allow room for the oil to rise.
One of the most common complaints about smoking chicken is that the skin becomes rubbery, tough, and chewy. This isn’t a coincidental occurrence. It is actually a slow cooking of the fat and moisture within the chicken skin. This is due to the high temperatures quickly drying out the chicken skin.
Preheat the smoker or grill to 225-250 degrees Fahrenheit. Heat the wings in an indirect oven. To the coals, add wood for smoke. Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, until the chicken reaches an internal temperature of 160 degrees Fahrenheit.