Sous Vide Crispy Chicken Wings Your Way

Sous vide is the perfect way to cook wings. It makes it easy to achieve that balance between crispy skin and tender meat, and with this recipe, you can flavor your perfectly-done wings with any sauce you like, from Buffalo to honey mustard to sticky barbecue!

Author

Kevin Wade

A passionate home cook who can be counted on to man the grill at family gatherings, Kevin dove steak-first into cooking with his Anova Precision Cooker about a year ago and hasn't looked back! He uses his Anova 3 - 4 times per week and finds the cooking to not only be delicious, but relaxing and a creative outlet, as well. It's no surprise he's one of our 2017 Anova Super Bowl Challenge Winners!

Prep Time: 12:00

Recipe Time: 02:30

Temperature : 150F / 65.6C

Ingredients

• 2 lbs/900 g chicken wings
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tablespoons cornstarch
• 1 c/236 ml sauce of your choice
• Oil for frying

Directions

1. Set your Anova Precision Cooker to 150ºF/65.5ºC.
2. Season your wings with salt & pepper.
3. Place into a zip-locking bag and use the immersion method to release as much air as possible from the bag before completely sealing.
4. Make sure the wings are in a single layer in the bag and place in the bath. Set your timer for 2 hours and 30 minutes.

Finishing Steps

1. Remove wings from bath and bag and pat dry with paper towels or kitchen towel.
2. Place on a wire rack and air dry to room temperature.
3. Toss with 2 tablespoons cornstarch, return to wire rack, and place uncovered in refrigerator overnight to increase dryness.
4. When ready, using either a deep fryer or a deep-sided pan, heat oil to 350 - 375ºF/176 - 190ºC and fry for 5 minutes until golden.
5. Remove from oil, drain on paper towels or paper bag, and toss in your sauce of choice. Enjoy!