Sous vide buffalo chicken wings are tender and juicy. After cooking for two hours in the immersion circulator, the wings are basted with sauce and finished under the broiler. Only 3 ingredients!
The first time I prepared chicken wings at home, it was a revelation. I couldn’t believe how easy they were and that I hadn’t tried preparing them sooner! While I’m a big fan of simply baking wings in the oven, I absolutely love how they turn out using the sous vide method. The meat falls right off the bone, and it’s a great way to free up the oven if you’re preparing multiple meal components at once.
How to Make Sous Vide Buffalo Chicken Wings
Equipment and Tools
- Sous vide immersion circulator
- A large container for the water
- A gallon-size freezer bag
- Kitchen tongs
- Sous vide magnets or weights (you can also use something like a spoon)
- Bag clip (if your water vessel has a lid, you might not need a bag clip)
You want to start by placing the chicken wings in a gallon-sized bag (I used this one from FoodSaver, but a standard resealable freezer bag will work). You also want to use something to weigh the bag down. I’m a fan of sous vide magnets, which are linked above.
Remove as much air from the bag as possible, then lower it into an immersion circular set at 160°F (71°C). Cook for two hours.
When the wings are almost finished cooking, you’ll want to reduce the sauce for basting. Combine the hot sauce and butter in a small saucepan and still until the liquid is the consistency of BBQ sauce.
Place the wings on a sheet pan lined with foil, brush generously with the sauce, and broil for several minutes until the sauce has cooked onto the wings (watch to make sure the sauce doesn’t burn).
Serve with celery and blue cheese!
Sous Vide Buffalo Wings
- 3 pounds chicken wings, split into drumettes and flats
- 3/4 cup Frank’s Red Hot Sauce
- 3 tablespoons unsalted butter, cut into small pieces
- Optional for serving: celery sticks and blue cheese dressing
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 160°F (71°C).
- Place the wings in a single layer in a 1-gallon resealable freezer bag, pressing out as much air as possible and sealing the bag. Pressing the bag over the edge of a table can help remove the air. Clip weights or attach weighted sous vide magnets to the bottom of the bag to help weigh it down.
- Slowly lower the bag into the water bath until fully submerged, using kitchen tongs if needed to assist pressing it down. Once the bag is almost completely submerged, open one small corner to release any remaining air, then reseal the bag and clip it to the corner. (Note: If your container has a lid, you might not need the clip; simply fold the top of the bag over the edge and cover with the lid). If your container doesn’t have a lid, top with foil or plastic wrap to prevent water evaporation.
- Cook for 2 hours, then use kitchen tongs to carefully remove the bag.
- When the wings are almost finished cooking (or immediately after), place the hot sauce and butter in a small saucepan. Cook over medium heat, stirring frequently, until the sauce has thickened to the consistency of BBQ sauce.
- Baste the wings generously with the sauce (or you can place them in a bowl and toss them with the sauce), then place on a sheet pan lined with aluminum foil.
- Place an oven rack on one of the top shelves. Broil the wings until the sauce is cooked onto the wings, about 5 minutes. Watch carefully to make sure the wings don’t burn under the broiler.
- Serve with celery and blue cheese dressing.