Sous Vide Buffalo Chicken Wings
James Briscione is a renowned expert in sous vide, flavor science and modern cuisine. Among his accomplishments in the kitchen James became the first ever two-time champion of Chopped on the Food Network. He studied sous vide with Italian masters in Venice and has b ...
Ingredients for 4
2 lbs chicken wings
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1/2 teaspoon sugar
1/4 cup hot sauce
all purpose flour, as needed
4 tablespoons butter
1/4 cup hot sauce/wing sauce
Set Anova precision cooker to 62˚C (143.5˚F).
In a large bowl, combine the chicken wings, salt, granulated garlic, smoked paprika, and sugar. Toss well to coat. Add the hot sauce and toss again. Transfer to heat proof and seal.
Cook the wings at 62˚C (143.5˚F) for 1 hour. Remove and cool slightly if frying immediately. To serve later, chill the cooked and store refrigerated. Wings may be fried from cold.
Finishing- Fry and sauce wings
Combine the wings and approximately 2 cups of all purpose flour in a large bowl. Toss wings to lightly coat with flour.
Pour approximately 1 inch of frying oil into a pan and heat to 350˚F.
In a separate pan, melt the butter and stir in hot sauce. For hotter wings, reduce the amount of butter.
Fry the wings until just browned and transfer to the sauce. Coat well with sauce and serve immediately.