Search

Sous Vide Hot Chicken Wings

These Sous Vide Hot Chicken Wings may change how you cook wings forever. The meat becomes so juicy and tender and doesn’t overcook. Grill or deep fry them at the end of the process to get that mouth-watering crispy skin. Wing connoisseurs will ask for your secret recipe, while people who typically don’t enjoy wings will be raving!

Sous vide hot chicken wings on a serving platter with hot sauce drizzled over them puddling on the plate. There are celery sticks and bleu cheese dressing on the side.

A Breakdown on Chicken Wings

Because of the high ratio of skin to meat, chicken wings can seem moist and tender even when cooked well done. This can lead us to assume that the meat on a wing is dark meat, like thighs and legs, which are more tolerant of high heat. Yet the muscle on the wings, especially on the drumette that connects to the breast, is more like white meat and can easily be overcooked and dry out! 

Typically, it’s hard to avoid overcooking wings since we want that crispy skin that happens with high heat. Add to the mix that these little delicacies are small in size, which can also take a toll on the meat.

Cooking the wings sous vide is ideal since the method allows you to cook the wings at a lower temperature, fully tenderizing the meat and connective tissue while keeping it supremely juicy.   Since crisping isn’t possible inside a plastic bag, the wings are quickly fried to make the perfect wing.  They can also be grilled at high heat to crisp them up.  

Until I made these, I had never experienced an ultra-tender wing.  Now there is no going back. ; )  Sous vide from here on out!

Sous Vide Chicken wings grilled and topped with bbq sauce on a wooden serving platter.
sous vide chicken wings withii buffalo wing sauce, celery sticks and bleu cheese dip on a black round wooden serving platter. There is a salt cellar in the background as well as a green cloth napkin. The plate is on a rustic wooden table top.

Sous Vide Hot Chicken Wings

Foodie de Froid
Servings 6 servings
Prep Time 10 minutes
Cook Time 2 hours
Total Time 10 hours 10 minutes
These Sous Vide Hot Chicken Wings may change how you cook wings forever. The meat becomes so juicy and tender and doesn't overcook. Grill or deep fry them at the end of the process to get that mouth-watering crispy skin. Wing connoisseurs will ask for your secret recipe, while people who typically don't enjoy wings will be raving!
5 from 1 vote

Ingredients
  

  • 4 pounds chicken wings cut into drumettes and flats, wing tips removed and saved for stock or discarded
  • Kosher salt
  • 1 cup Frank's Red Hot Wing Sauce
  • 3 quarts Peanut Oil or Canola Oil

Serving

  • Blue cheese dressing for serving
  • Celery sticks for serving

Instructions
 

  • Set Up the precision cooker in the stockpot and and preheat the water bath to either 160°F (71°C) if you want fall-off-the-bone wings or 165°F (74°C) if you want juicy and tender wings that still retain some springiness.
  • Meanwhile, season wings all over with salt. Place the wings into vacuum bags and seal them according to the instructions for your sealer. If using zipper-lock bags, seal using the water displacement method. Add bagged wings to the water bath and cook for 2 hours if cooking at 160°F or 1 hour if cooking at 165°F.
    4 pounds chicken wings, Kosher salt
  • Remove wings from bags and pat dry; discard juices. Arrange wings on wire racks set on rimmed baking sheets and refrigerate, uncovered, for 8 hours or overnight.
  • Meanwhile, in a wok or Dutch oven, heat oil to 400°F (205°C). Working in small batches, carefully add the chicken pieces and cook, stirring and flipping occasionally while adjusting heat to maintain a temperature of 375 to 400°F (190 to 205°C), until golden brown and crisp, about 3 minutes per batch. Using a slotted spoon, transfer wings to paper towels to drain.
    3 quarts Peanut Oil
  • Transfer the wings to a bowl and coat with the sauce. Serve with the blue cheese dressing and celery.
    1 cup Frank's Red Hot Wing Sauce, Blue cheese dressing, Celery sticks

Kitchen Equipment

1 Precision Cooker Anova
1 Large Stock Pot

Notes

Instead of deep frying, the wings (skin) can be seared on a hot grill.  The meat is already perfectly cooked; quickly sear the skin to get that crisp texture and baste with your favorite sauce.  
Course Appetizer, dinner
Cuisine American
Calories 422

Nutrition

Serving: 6servingsCalories: 422kcalProtein: 30gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 126mgSodium: 732mgPotassium: 255mgVitamin A: 240IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Keyword chicken wings, sous vide
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Platters

Platters make a fun serving vessel that creates an informal and fun feel for your gathering.  Here pork satay is casually presented on a wooden serving platter as it’s lifted from the grill.  It’s served with individual servings of homemade peanut sauce.  Notice the sprinkles of peanuts – it looks messy, which adds to the meal’s casual vibe.

Pork Satay with Peanut Sauce on short metal skewers with peanuts on a round black wooden serving plate. Sauce is in a black dish on the side, along with sliced green onion as garnish.

Welcome to Foodie de Froid!

If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place.  Here the star of the show IS the food, presenting it in a way that makes it shine.  

Tasting Experiences

We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.  

Our mouth reacts to flavors in a transitional way.  That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal.  Yet after the first few bites, our mouths and minds adjust, and that experience deadens.  

Thus, the tasting experience!  We served 14 consecutive courses at my last tasting party.  Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.

The Recipes

The recipes are documented with ingredients we love.  Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.    

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating