Sous Vide Style 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.

Anova vertical

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide chicken wings recipe you can check out the following.

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.

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Sous Vide Chicken Wings Recipe

  • Published: April 20, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 to 6 Hours
  • Makes: 35 to 50 wings
  • Cooks: 150°F (65.5°C) for 2 to 5 Hours

Sous Vide Chicken Wings Ingredients

For the Chicken Wings

2,200g chicken wings
Salt and pepper
Peanut or canola oil

Sous Vide Chicken Wings Instructions

For the Chicken Wings

Preheat the water bath to 65.5°C (150°F).

If using whole wings, cut them into drummettes and wing flats, discarding the tips. Salt and pepper the chicken pieces. Seal them in a sous vide bag and place into the water bath. Cook for 2 to 5 hours. Remove from the sous vide pouches, pat dry, and let rest at least an hour.

They can also be stored in the refrigerator or frozen at this point. It is best to deep fry them just before serving.

Heat the oil to 204°C (400°F). Set up a drying station with a metal rack set over a sheet pan.

Add the chicken in batches, being sure not to overcrowd the pan. Cook just until the skin is golden brown and crispy, turning if needed. Remove from the heat and set on the metal rack. Toss with any sauce or coating you are using and serve.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy