For those who crave chicken wings with a perfectly tender bite, sous vide is the way to go. This cooking method ensures the wings are juicy, packed with flavor, and cooked to perfection every time. Whether you’re planning a game day feast or just want to treat yourself to something delicious, these sous vide chicken wings are sure to impress. Get ready to enjoy wings like never before!
Steps
- Prepare the Immersion Circulator: Set your immersion circulator to either 160°F (71°C) for fall-off-the-bone wings or 165°F (74°C) for juicy, tender wings with some springiness.
- Season and Bag the Wings: Season the chicken wings with salt. Divide them into zipper-lock bags or vacuum-seal bags. If using zipper-lock bags, use the water-displacement method to seal. Place the bags in the preheated water bath and cook for 2 hours at 160°F or 1 hour at 165°F.
- Dry the Wings: Remove the wings from their bags and pat them dry. Discard any juices. Place the wings on wire racks set over rimmed baking sheets and refrigerate them, uncovered, for at least 8 hours and up to 2 days.
- Prepare the Sauce: In a small saucepan, melt butter over medium-low heat and mix it with Frank’s RedHot sauce. Stir occasionally until the butter is fully melted and combined. Transfer the sauce to a large bowl.
- Fry the Wings: Heat oil in a wok or Dutch oven to 400°F (205°C). Fry the wings in small batches, maintaining the oil temperature between 375°F and 400°F, until they are golden brown and crisp, approximately 3 minutes per batch. Drain on paper towels.
- Coat and Serve: Once all the wings are fried, toss them in the prepared sauce. Serve immediately with blue cheese dressing and celery sticks.
Ingredients
- 4 pounds (1.8 kg) chicken wings, cut into drumettes and flats, with wing tips removed
- Kosher salt
- 8 tablespoons unsalted butter (1 stick; 110 g)
- 1 cup (235 ml) Frank’s RedHot Sauce
- 3 quarts (2.8 L) peanut or canola oil
- Blue cheese dressing, for serving
- Celery sticks, for serving
FAQ
- Are sous vide chicken wings worth the effort?
- Sous vide chicken wings offer a slight improvement in texture and juiciness compared to other methods like double frying. However, the difference is not drastic unless compared side by side. The process is time-consuming, so whether it’s worth it depends on your preference for minimal texture improvements.
- What are the benefits and drawbacks of cooking chicken wings sous vide?
- The sous vide method helps in retaining moisture and tenderness in the wings while avoiding overcooking, especially on the drumette. However, it is a lengthy process requiring pre-cooking, air-drying, and a final fry, making it more time-intensive than traditional methods.
- Why is it necessary to air-dry wings after sous vide cooking?
- After sous vide cooking, wings are wet and need to be air-dried to ensure they become crispy when fried. This step prevents excessive spitting during frying and enhances the overall texture of the wings.
- What are the recommended temperature and time settings for sous vide chicken wings?
- For wings that are extremely tender and fall off the bone, cook them sous vide at 160°F for two hours. If you prefer the wings to be juicy and tender but still have some springiness, cook them at 165°F for one hour.
- Can I grill or roast wings after sous vide cooking instead of frying them?
- Frying is recommended as the second step after sous vide because it provides the intense heat necessary to crisp the skin without overcooking the meat. Grilling or roasting may lead to overcooked wings, negating the benefits of sous vide.
Tips
- Air-Dry the Wings for Crispiness: After sous vide cooking, ensure the wings are thoroughly air-dried by placing them on wire racks in the fridge for at least eight hours. This step is crucial for achieving a crispy texture during frying.
- Select Your Preferred Cooking Temperature: For fall-off-the-bone wings, cook them sous vide at 160°F for two hours. If you prefer wings that are tender but still a bit springy, cook them at 165°F for one hour.
- Plan Ahead for Convenience: Although sous vide wings take longer overall, most of this time is hands-off. You can cook the wings up to two days in advance, keeping them uncovered on a wire rack in the fridge until you’re ready to fry.
- Fry for Optimal Crispness: After sous vide and air-drying, fry the wings in oil heated to 375-400°F. This high-temperature frying is necessary to crisp the skin quickly without overcooking the meat inside.
Equipment
- Immersion Circulator – Essential for cooking the chicken wings sous vide.
- Vacuum Sealer and Bags – If you opt for vacuum-sealing the wings instead of using zipper-lock bags.
- Wire Rack – Important for air-drying the wings in the fridge.
- Wok or Dutch Oven – Used for frying the wings; a deep fryer could also be an alternative.
