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
- 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
- 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
- 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
- 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
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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.
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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
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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.
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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!