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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Edge-to-edge perfection. No skill required.
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
Directions
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Step 1
Set Anova Precision Cooker to 165°F / 74°C.
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Step 2
Season chicken wings liberally with salt. Seal in ziplock or vacuum bag.
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Step 3
Place in water bath and sous vide for 4 hours.
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Finishing Steps
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Step 0
Remove wings from bath. At this point, you can refrigerate until time to serve, or move to the next step to eat immediately.
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Step 1
Remove wings from bag, pat dry, and rest on a cooling rack to dry.
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Step 2
Add butter and hot sauce to large bowl and microwave until hot. Stir until mixed, and reserve.
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Step 3
Heat 3 inches of oil in a large pot or deep fryer to 400°F / 205°C.
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Step 4
Place wings in oil and fry until golden and crispy, about 3-5 minutes.
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Step 5
Toss wings in sauce, and serve!