Sous Vide Buffalo Chicken Wings


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 Oreg ...

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Recipe Temp 165 F / 73.9 C
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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.

Ingredients for 4

  • 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


  • Step 1

    Set Anova Precision Cooker to 165°F / 74°C.

  • Step 2

    Season chicken wings liberally with salt. Seal in ziplock or vacuum bag.

  • Step 3

    Place in water bath and sous vide for 4 hours.

    • Finishing Steps

    • Step 1

      Remove wings from bath. At this point, you can refrigerate until time to serve, or move to the next step to eat immediately.

    • Step 2

      Remove wings from bag, pat dry, and rest on a cooling rack to dry.

    • Step 3

      Add butter and hot sauce to large bowl and microwave until hot. Stir until mixed, and reserve.

    • Step 4

      Heat 3 inches of oil in a large pot or deep fryer to 400°F / 205°C.

    • Step 5

      Place wings in oil and fry until golden and crispy, about 3-5 minutes.

    • Step 6

      Toss wings in sauce, and serve!

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165 F / 73.9 C Recipe Temp
Recipe Time
Prep Time