Sous Vide Chicken Wings


Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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Don't you love chicken wings and football? It's a shame the Super Bowl is over (congratulations, Patriots!) — but that doesn't mean you can't whip these up in a whim for a delicious pre-dinner appetizer. Serve and enjoy with friends and family alike.
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Pro-level cooking techniques made simple.

Ingredients for 4

  • 1 pound chicken wings, sliced into flats and drumettes

  • Salt and freshly ground black pepper

  • 1 teaspoon teriyaki sauce

  • 1 tablespoon hoisin sauce

  • 1/2 teaspoon mirin

  • 1/4 teaspoon minced fresh ginger

  • Vegetable oil, for frying

  • Wasabi furikake for garnish


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Lightly season the chicken wings with salt and pepper. Place in a large vacuum seal bag and seal using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 45 minutes.

  • Step 4

    Meanwhile, prepare the sauce: In a large bowl, combine the hoisin, teriyaki, miring, and ginger. Set aside.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the wings from the water bath and pat very dry with paper towels.

    • Step 1

      Pour about 2 inches of vegetable oil into a large Dutch oven. Heat oil to 375ºF over medium-high heat.

    • Step 2

      When the oil is hot, add the wings and fry until golden brown, 1 to 2 minutes. As soon as the wings come out of the fryer, transfer them to the bowl with the sauce. Toss to coat.

    • Step 3

      Transfer wings to a serving plate and garnish with furikake. Serve.

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140 F / 60 C Recipe Temp
Recipe Time
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