Sous Vide Chicken Wings with Jerk Seasonings

Anova Culinary

Cooking the wings sous vide followed by grilling gives you crisp-tender and too-hard-to-resist appetizers. Control the spice level of the jerk seasoning when you make the sauce, and pass extra hot sauce for diners who love the heat.


Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:05

Recipe Time: 03:10

Temperature : 147.2F / 64C



  1. Heat water to 64ºC/147.2ºF using Anova Precision Cooker.
  2. Toss wings with jerk seasoning paste and seal wings in zip-close bag using water immersion method to create vacuum.
  3. Place bag with wings into hot water and cook 3 hours. When finished, remove bag of wings from water. Drain/pat wings dry.

Finishing Steps: Grill

  1. Heat grill to high. Place wings on grill and reduce heat to medium low. Cook, turning often, until skin is crispy and browned.
  2. Remove from grill. Toss with extra jerk paste if desired. Garnish with chopped cilantro. Serve immediately.