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 ...
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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
frying oil
4 tablespoons butter
1/4 cup hot sauce/wing sauce
Directions
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Step 1
Set Anova precision cooker to 62˚C (143.5˚F).
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Step 2
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.
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Step 3
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.
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Finishing- Fry and sauce wings
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Step 0
Combine the wings and approximately 2 cups of all purpose flour in a large bowl. Toss wings to lightly coat with flour.
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Step 1
Pour approximately 1 inch of frying oil into a pan and heat to 350˚F.
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Step 2
In a separate pan, melt the butter and stir in hot sauce. For hotter wings, reduce the amount of butter.
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Step 3
Fry the wings until just browned and transfer to the sauce. Coat well with sauce and serve immediately.