Sous Vide Buffalo Wings

WATCH THE FULL VIDEO HERE

These sous vide buffalo wings seem like they take a while, but most of that time is inactive cooking with your sous vide. Plus the recipe is fool-proof, you never have to worry about your wings coming out dry or under-cooked. They’ll come out perfectly cooked and tender, and a quick fry gives you that crisp you’re looking for every time you bite into a wing. But be warned, these wings are actually spicy!

Sous Vide Buffalo Wings

Prep Time: 15 MINUTES Cook Time: 3 HOURS Serves: 2-3

• Wings

  • 1 lb chicken wings, skin on

  • 1 tsp salt

  • 1 tsp black pepper

  • 1/2 tbsp garlic powder

  • 1/2 tbsp chili powder

  • 3 dried chilis

• Buffalo Sauce

  • 3/4 stick unsalted butter

  • 12 oz hot sauce of choice (we love Crystal’s and Louisianna)

  • 1.5 tbsp honey

  • 1 tsp white pepper

  • 1 tsp paprika

  • 1 tbsp crushed red pepper

  • 2 dried chilis

  • Black pepper (to taste)

• Breading

  • 1 cup all-purpose flour

  • 1 tsp corn starch

  • 1 tbsp cayenne pepper

  • 1 tbsp chili powder

  • 1 tsp salt

  • Black pepper (to taste)

• Vegetable oil for frying

Special Equipment:

• Sous vide, as the name implies, this is necessary for this recipe and you’ll get a ton of use out of it later

• Sous vide container, you can use a stock pot but these containers are affordable and make using the sous vide much easier

• Cooling rack, really helps to get the perfect crisp on your wings as they dry

Preparation:

1. Set your sous vide to 168°F

2. In a freezer safe ziplock, add your wings, salt, pepper, garlic powder, chili powder, and dried chilis. Toss a little and remove as much air from the bag as possible before sealing.

3. Throw bag in water bath and set a timer for 2.5 hours (you can do less or more, totally your call)

4. While the wings are cooking, add all of your buffalo sauce ingredients (except the butter) into a small sauce pan and set over low heat and stir well

5. Once the sauce starts to bubble for a few minutes you can either cover and turn off heat or leave on very low heat (but keep an eye on it)

6. Grab a drink, kick your feet up and wait a little while

7. Once wings are done, pull them out of the water bath and set aside (but leave them in the bag for now)

8. Bring buffalo sauce back to a simmer then turn off heat. Add cold butter and stir until fully melted. Put sauce in a bowl

9. Set a pan with about 1 inch of oil on med-high heat (you can choose to deep fry as well)

10. Combine all your breading ingredients in a bowl and mix well

11. One-by-one coat your wings in the breading, making sure to coat evenly and dust off any extra breading. Place in hot oil (careful not to splash yourself). Do not overcrowd your oil, each wing should have 2-3 inches on all sides.

12. Let fry on each side for 2 minutes or until the skin starts to turn golden brown. Once done, remove wings to a cooling rack

13. Once your wings are done bring your sauce back to a simmer and stir well. Once simmering, remove from heat and add cold butter, stirring until fully melted and incorporated

14. Toss wings in sauce and serve hot with a dip of your choice