If you're looking to make juicy, tender, fall-off-the-bone wings, you have to try this recipe for Sous Vide Chicken Wings! Dozens of wings can be vacuum sealed at a time and cooked in a sous vide for 2 hours. To finish the wings, pop them under the broiler in the oven, then toss them with sauce for delicious Buffalo Chicken Wings!
If you don’t have a vacuum sealer, you can use a quart size freezer-safe zipper bag and the water displacement method. To do so, you’ll need to place each bag with chicken wings in it almost all of the way under water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed.
Place the vacuum sealed bags of wings in a large pot, or container, filled with water. If properly sealed, the chicken wings should sink in the water. You want to make sure that the wings are completely submerged in the water for proper sous vide cooking.
Attach a sous vide to the pot and set the temperature to 160°F. Set a timer for 2 hours.
After 2 hours, remove the bags of wings from the pot of water. Cut the bags open and use tongs to remove the wings.
Place them on paper towels and dry them completely by patting them dry on all sides with paper towels.
Place the dry chicken wings on a cutting board. Drizzle a light layer of olive oil over the chicken wings and rub the oil into the wings.
Sprinkle the wings evenly with the chicken wing seasoning (click link for the recipe). Rub it onto all sides of the chicken wings until they’re fully covered in the seasoning.
While the wings are fully cooked when removed from the sous vide bags, they won’t have a crispy skin, unless they’re finished in an air fryer or in the oven.
To finish the wings in the oven, place them in a single layer on a foil-lined baking sheet. Preheat the oven broiler to high. Place the wings under the broiler for 3 minutes, flip and broil for another 2-3 minutes on the other side.
To finish the wings in an air fryer, place them in an air fryer basket in an even layer. It’s very important that each wing has space around it, so that the air can circulate around the wings and get them crispy. Cook the wings for 3 minutes at 400°F, flip and cook for an additional 3 minutes at 400°F.
Remove from the oven or air fryer, and either serve the wings immediately, or immediately toss them in your favorite wing sauce.
Serve immediately with blue cheese or ranch dressing for dipping.
Notes
If tossing the wings in sauce, make sure the buffalo sauce is room temperature or warm. If you toss the cooked wings in cold sauce, it will cool down the wings.
Using the sous vide, you can cook dozens of wings at a time. The only limitation is the size of container that you’re using to cook the wings. I have this 26 quart container, which I purchased mainly for making ribs and larger pieces of meat, but it can hold up to 20 dozen wings. That’s a lot of wings! If you’re making wings for a crowd, the sous vide is a great option.
You can sous vide chicken wings from frozen. There’s no need to add additional cooking time, the wings will cook fully from frozen in 2 hours in the sous vide at 160°F.
Ziploc bags are safe to use in a sous vide. They do not contain BPA so you do not have to worry about the chemical leaking into your food. Ziploc bags will not soften until 195°F. Most meats cook in the sous vide between 130°-160°F.
This recipe is dairy free and gluten free, using the ingredients shown above. Dip the wings in buffalo sauce or dairy-free avocado ranch to keep them dairy free.
This recipe is also low carb and keto-friendly. Each wing contains only .1 net carbs, making it the perfect keto snack or appetizer!
Store leftover air fried chicken wings in the fridge for up to 3 days. Reheat them in the air fryer at 400°F for 4 minutes. I recommend tossing reheated wings in buffalo sauce for maximum juicy, saucy flavor.