Sous Vide Chicken Wings Recipe

Using sous vide to cook your chicken wings helps eliminate most of the guess work, always resulting in perfectly cooked chicken. This is very important because no one wants to serve undercooked chicken at a party. The other benefit to having pre-cooked wings is that the frying process is just used to crisp the skin, so it can be done at a hotter temperature, resulting in a crispier wing.

This recipes calls for the wings to be cooked at 65.5°C (150°F) for 2 to 5 hours but anything between 64.4°C to 68.8°C (148°F to 156°F) will result in very tender chicken. For dryer, but even more tender wings you can cook them at 71°C to 76.6°C (160°F to 170°F) for 4 to 12 hours. After the sous vide process is done you can also chill the wings in an ice bath and store them in the refrigerator or freezer if you'd like and then fry them just before the party starts.

For two great dipping sauces to showcase those chicken wings at your next party, try offering both my Bacon-Bourbon BBQ Jam and my Honey-Chipotle BBQ Sauce. The first combines two of my favorite foods, bacon and bourbon, and the second gives a delicate balance between the heat from the chipotles and the sweetness from the honey. Both are sure winners for your party guests.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.