Sous Vide Chicken Wings
User Reviews
5
Sous Vide Chicken Wings
Description
This recipe involves seasoning chicken wings with salt, vacuum sealing them, and cooking sous vide at 160°F (71°C) for 2 hours to gently cook the meat through while retaining moisture. Without a vacuum sealer, an immersion method with zipper bags can be used to remove air. After cooking, the wings are removed from bags and optionally tossed in buffalo sauce warmed to room temperature, preserving the wings' heat and texture. The sous vide process produces wings that are tender and evenly cooked and can be made in very large quantities limited only by container size.
The wings can be cooked directly from frozen with no increase in time, streamlining preparation. The recipe notes that Ziploc bags are safe at these temperatures and that the method retains a keto and gluten-free profile when using the specified ingredients. Storage instructions include refrigerating leftovers for up to 3 days and reheating in an air fryer to maintain texture.
Ingredients
- 1 pound chicken wings party wings – separated drums and flats
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon chicken wing seasoning click link for recipe
- ¼ cup buffalo sauce optional – for tossing with the wings
Instructions
- Add the chicken wings to a quart-sized vacuum sealer bag. Season the chicken wings with salt. Vacuum seal the bag closed, using a vacuum sealer.
- 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
- Use room temperature or warm buffalo sauce to toss wings to avoid cooling them down.
- Sous vide allows cooking large batches limited only by container size.
- Chicken wings can be cooked from frozen with no added sous vide time.
- Ziploc bags are safe up to 195°F and suitable for sous vide cooking at 160°F.
- Store leftovers in the fridge for up to 3 days and reheat in an air fryer for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12chicken wings
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 0.3g | 0% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 16mg | 5% |
| Sodium | 438mg | 18% |
| Potassium | 41mg | 1% |
| Fiber | 0.2g | 1% |
| Vitamin A | 173mg | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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