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Buffalo Wings Souse Vide
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How to Make Buffalo Wings Souse Vide

Ingredients

  • 4 pounds of chicken wings
  • 1 cup of hot sauce
  • Kosher salt
  • 3 quarts of canola oil (or peanut oil)
  • 8 tbsp of butter (about one stick)

Instructions

  • Prepare the chicken wings by cutting them into flats and drumettes, removing the wing tips. You can discard those tips or save them for stock. (I will show you later on how to make those cuts, if you don’t already know.)
  • Now, you need to get your immersion circulator set up. That’s what I use for sous vide recipes, and there are other methods, but using this appliance is the simplest way. The water bath in the circulator should be set to 160 degrees Fahrenheit. This will make your chicken incredibly succulent and tender. For a slightly tougher chicken that is still juicy and tender, you can go with 165 degrees Fahrenheit.
  • Next, season the wings with salt, and then put your wings in a resealable plastic bag. You could also use vacuum sealer bags, if you have those available. Just follow the manufacturer’s instructions for using those. Place the bagged wings into the immersion circulator and cook for 2 hours on 160 degrees Fahrenheit or 1 hour at 165 degrees Fahrenheit.
  • Set up the wire racks into the baking sheets and pull the wings out of the bags. Pat them dry and get rid of the excess juice, and then place the wings onto the racks. They will need to be refrigerated for at least 8 hours, but you can refrigerate them for as long as 2 days, if you like.
  • When you want to serve the wings, you will need to prepare them in hot sauce. Just place the chicken into a small saucepan along with butter and the hot sauce. Cook the wings over a medium heat, stirring often and until the butter has melted all the way.
  • Use a Dutch oven or wok to heat your oil up to 400 degrees Fahrenheit. Add your chicken bit by bit into the wok and stir them. Flip them occasionally and keep the heat between 375 and 400 degrees Fahrenheit. It will take about three minutes to cook each batch, and you will know they are done when the chicken starts to turn brown and crispy.
  • Once the chicken is cooked, you can take it out of the oil and transfer it to a plate with a paper towel on it to get the oil out. Once the chicken is all done frying, you can toss it with more sauce and serve.