Sous Vide Chicken Wings with Jerk Seasonings


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Cooking the wings sous vide followed by grilling gives you crisp-tender and too-hard-to-resist appetizers. Control the spice level of the jerk seasoning when you make the sauce, and pass extra hot sauce for diners who love the heat.
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Pro-level cooking techniques made simple.

Ingredients for 4

  • 2.2 pounds (1 kg) chicken wings

  • 2 tablespoons jerk seasoning paste (I used mild--choose your heat level)

  • 1/4 cup (15g) chopped cilantro


  • Step 1

    Heat water to 64ºC/147.2ºF using Anova Precision Cooker.

  • Step 2

    Toss wings with jerk seasoning paste and seal wings in zip-close bag using water immersion method to create vacuum.

  • Step 3

    Place bag with wings into hot water and cook 3 hours. When finished, remove bag of wings from water. Drain/pat wings dry.

    • Finishing Steps: Grill

    • Step 0

      Heat grill to high. Place wings on grill and reduce heat to medium low. Cook, turning often, until skin is crispy and browned.

    • Step 1

      Remove from grill. Toss with extra jerk paste if desired. Garnish with chopped cilantro. Serve immediately.

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147.2 F / 64 C Recipe Temp
Recipe Time
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