Sous Vide Buffalo Chicken Wings

Gummy, dry chicken wings are a drag. Why suffer? Get crispy, perfectly cooked wings easier than ever in your Anova Precision Cooker. Because the wings leave the bath perfectly done, all that's left to do is flash fry these little bits of poultry heaven to serve.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:15

Recipe Time: 04:00

Temperature : 165F / 73.9C

Ingredients

• 24 chicken wings, split if desired.
• 1 stick butter, melted
• 1 bottle Franks Red Hot Buffalo Sauce
• Kosher or sea salt
• Canola or vegetable oil for frying

Directions

1. Set Anova Precision Cooker to 165°F / 74°C.
2. Season chicken wings liberally with salt. Seal in ziplock or vacuum bag.
3. Place in water bath and sous vide for 4 hours.

Finishing Steps

1. Remove wings from bath. At this point, you can refrigerate until time to serve, or move to the next step to eat immediately.
2. Remove wings from bag, pat dry, and rest on a cooling rack to dry.
3. Add butter and hot sauce to large bowl and microwave until hot. Stir until mixed, and reserve.
4. Heat 3 inches of oil in a large pot or deep fryer to 400°F / 205°C.
5. Place wings in oil and fry until golden and crispy, about 3-5 minutes.
6. Toss wings in sauce, and serve!