Top sous vide 

SOUS VIDE  CHICKEN WINGS, CLASSIC BUFFALO STYLE

Prepare yourself for  perfect chicken wings.  Juicy meat. Crispy skin. Perfection.

Ingredients

4 LB chicken wings

SOUS VIDE WINGS

1 CUP FRANK'S REDHOT WING SAUCE

Peanut or canola oil

4 TBSP BUTTER

1 TSP  BLACK PEPPER

kosher salt

BUFFALO SAUCE

1 TSP  GARLIC POWDER

Step 1

Set your sous vide to 165°F. 

Bag the chicken wings in a single layer and vacuum seal the bag.

Step 2

Place your sealed bag in the sous vide bath and cook for 2 hours.

Step 3

Remove wings and pat dry. Set wings on a wire rack over a rimmed baking sheet and salt. 

Refrigerate, uncovered, for at least 8 hours.

Step 4

Just before serving, heat Frank's, butter, garlic powder, and pepper over medium-low heat. Stir occasionally until the butter  melts.

Step 5

Fry the wings in small batches in 400°F oil. You're looking for a golden brown color, which should take 3-4 minutes.

Step 6

Dry the wings on a paper towel and toss them in the hot sauce to coat. Enjoy!

Get more tips and the full recipe on the blog!