Sous vide chicken wings are incredibly tender and flavorful, and they can be finished with a crispy skin in the oven or on the grill. Here’s a simple recipe for sous vide chicken wings:

Ingredients:

• 2 pounds chicken wings (whole or separated into flats and drumettes)
• Salt and pepper (to taste)
• 1 tablespoon garlic powder (optional)
• 1 tablespoon onion powder (optional)
• 1 tablespoon smoked paprika (optional)
• Your favorite wing sauce (Buffalo, BBQ, etc.)

Equipment:

• Sous vide immersion circulator
• Vacuum sealer or resealable plastic bags
• Large pot or container for water bath
• Baking sheet or grill for finishing

Instructions:

Step 1: Prepare the Sous Vide Bath

1. Preheat the Water Bath: Fill a large pot or container with water and set your sous vide immersion circulator to 165°F (74°C) for tender, juicy wings. For even more tenderness, you can go up to 185°F (85°C).

Step 2: Season the Wings

2. Season the Chicken Wings: Pat the chicken wings dry with paper towels. Season generously with salt, pepper, and any optional spices you like (garlic powder, onion powder, smoked paprika).

Step 3: Vacuum Seal or Bag the Wings

3. Seal the Wings: Place the seasoned wings in a vacuum-sealable bag or a heavy-duty resealable plastic bag. If using a resealable bag, use the water displacement method: slowly lower the bag into the water, allowing the water pressure to push the air out before sealing it.

Step 4: Cook the Wings

4. Sous Vide Cook: Submerge the sealed bag in the preheated water bath and cook for 2 to 4 hours. The wings will become tender and flavorful, and they can hold in the bath for a bit longer without losing quality.

Step 5: Finish the Wings

5. Remove and Dry: After cooking, carefully remove the bag from the water bath. Take out the wings and pat them dry with paper towels. This step is crucial for getting crispy skin.

6. Crispy Finish:

   • Oven Finish: Preheat your oven to 425°F (220°C). Place the wings on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through, until the skin is crispy.
   • Grill Finish: Preheat your grill to medium-high. Grill the wings for 5-10 minutes, turning occasionally until they are crispy and have nice grill marks.

Step 6: Toss in Sauce and Serve

7. Sauce the Wings: If desired, toss the crispy wings in your favorite wing sauce before serving. Alternatively, you can serve the sauce on the side for dipping.

8. Serve: Enjoy your perfectly cooked sous vide chicken wings with celery sticks and blue cheese or ranch dressing!

Tips:

• Flavor Variations: Feel free to experiment with different marinades or rubs before sealing the wings. Teriyaki, garlic parmesan, or lemon pepper are great options.
• Storage: Cooked wings can be stored in the refrigerator for up to a week or frozen for longer storage. Reheat in the oven to retain crispiness.
• Crispy Skin: The key to crispy skin is drying the wings thoroughly before finishing them in the oven or on the grill.

Enjoy your delicious sous vide chicken wings!