Entrée: United States – Sous Vide Buffalo Wings

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 2 hrs 10 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) chicken wings, separated into drumettes and flats
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) black pepper
1 / 2 tsp (2.5 ml) garlic powder
6 tbsp (90 ml) unsalted butter
1 / 2 cup (120 ml) Frank's RedHot or other cayenne hot sauce
1 tsp (5 ml) white vinegar
Celery sticks, to serve
Blue cheese dressing, to serve

Show original ingredient measurements

2 lb / 900 g chicken wings, separated into drumettes and flats
1 tsp kosher salt
1 / 2 tsp black pepper
1 / 2 tsp garlic powder
6 tbsp unsalted butter
1 / 2 cup (120 ml) Frank's RedHot or other cayenne hot sauce
1 tsp white vinegar
Celery sticks, to serve
Blue cheese dressing, to serve

Instructions

1. Season wings with salt, pepper and garlic powder and place in vacuum bags (or heavy-duty zip-top bags, water‑displaced).
2. Sous vide at 165°F (74°C) for 2 hours.
3. Remove from bags, reserve any juices for another use, pat wings very dry with paper towels.
4. Heat oil to 375°F (190°C) and deep-fry wings 2–3 minutes until skin is deeply crisp (or broil/grill on high to char and crisp).
5. Meanwhile, melt butter in a saucepan, whisk in hot sauce and vinegar to make Buffalo sauce.
6. Toss crisped wings in the sauce to coat evenly and serve immediately with celery and blue cheese dressing.

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