Deep Fried Sous Vide Hot Wings


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Crispy double-dipped, deep fried batter goes oh-so well with chicken wings that are moist from cooking sous vide. This is a real crowd pleaser. It may not be KFC, but it certainly is finger lickin' good!
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Precision® Cooker Accessories

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Ingredients for 2

  • 8 whole chicken wings

  • 3 to 4 cups (710 - 946 ml) vegetable oil, for frying

  • 1 large egg

  • 1 tablespoon (15 ml) hot sauce

  • 1 teaspoon (5 ml) dried red pepper flakes

  • 1 teaspoon (5 ml) salt

  • 1/2 teaspoon (25 ml) ground mixed (or black) peppercorns

  • 1/2 teaspoon (2.5 ml) cayenne pepper

  • 1 cup (257 ml) all-purpose flour


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 147.2ºF (64ºC).

  • Step 2

    Place chicken wings in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the wings from the bag and pat dry. Discard cooking liquid.

    • Step 1

      Heat vegetable oil in a large pot or Dutch oven to 370°F (188°C).

    • Step 2

      While oil is heating, whisk together egg, hot sauce, pepper flakes, salt, peppercorns, and cayenne in a medium bowl. Place flour in a second medium bowl.

    • Step 3

      Dip wings one at a time in the flour, followed by the egg mixture, and back into the flour. Fry coated wings until golden brown.

    • Step 4

      Transfer wings to a paper towel-lined plate to drain for 1 minute. Serve.

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147.2 F / 64 C Recipe Temp
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