Sous vide chicken wings in buffalo sauce produces better-than restaurant quality wings at home. Buffalo chicken wings cooked sous vide style are over-the-top juicy, tender and moist. 

To finish sous vide chicken wings, you have options. Once you get the right sous vide time and temp for wings, you can finish them in the oven on broil, fry them on the stove, or crisp them in an air fryer. Alternatively, this sous vide chicken wings recipe tastes phenomenal when the wings are grilled, or smoked to finish.

Broiling sous vide chicken wings

My preferred method for finishing sous vide buffalo chicken wings is in the oven. Sous vide chicken wings baked in the oven take a while longer to crisp than those broiled in the oven.

After sous vide bath, it’s important to completely dry the chicken wings with paper towel. Then, drizzle wings with Frank’s hot wings sauce and broil on high for 3-5 minutes. The skin will get crispy, while the inside of the chicken wings remain tender and juicy from the sous vide bath. I always add an extra coat of buffalo sauce and a side of bleu cheese dressing to serve them.

Frying sous vide chicken wings

You can finish the wings to achieve a crispy skin with an air fryer or traditional fryer instead of broiling them in the oven. 

To fry sous vide chicken wings on the stove, add 2-3 inches of canola oil to a medium sized pot. Bring the oil temperature to 375 degrees and use a spider strainer to quickly drop, fry, and remove the chicken wings when golden brown. 

If you’re planning to fry sous vide chicken wings, here’s an extra step you can experiment with to create crispy skin. Completely skip seasoning the wings with buffalo sauce for the sous vide cooking. Before adding the chicken wings to the vacuum sealed bag, lightly coat the wings in equal parts potato flour and tapioca flour. The wings will come out of the sous vide bath a bit gummy, but the texture will fry to a crisp, golden brown. After they are done frying, add buffalo sauce to the wings.

Brining sous vide chicken wings

Once you learn how to sous vide chicken wings with this recipe, you can continue building on the flavor. If you have the time and like an experiment, try brining chicken wings before sous viding them. Brining sous vide chicken wings for at least six hours (preferably overnight) adds a more intense flavor and moisture.

Sous vide wings from frozen chicken

To make sous vide wings from frozen wings, add 30 minutes to the sous vide chicken wings time.

If you’re looking for another great sous vide chicken recipe, check out this sous vide orange chicken.

These sous vide hot chicken wings are a must for a sous vide Superbowl appetizer. Other crowd-pleasing football party sous vide recipes are these sous vide sausage peppers and onions and sous vide onions.

Thanks to everyone who wrote in asking, “Can you sous vide chicken wings?” I’m looking forward to answering more of your sous vide recipe questions and sharing new sous vide cooking videos.

Your sous vide buffalo chicken obsessed recipe tester, Jenna.


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Sous vide chicken wings with Franks buffalo sauce

Sous vide chicken wings

This recipe is perfect for 1-2 people. Scale up to make sous vide chicken wings in large batches for parties and football games. See the original post on sipbitego.com to learn how to finish these sous vide chicken wings in an air fryer, or how to fry them on the stove.

Course Appetizer
Cuisine American
Keyword Chicken wings, Franks Buffalo Sauce, Sous vide, Wings
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 2 people
Calories 440 kcal

Ingredients

  • 1 LB chicken wings
  • 1/4 cup red onion sliced
  • 1 1/5 tbsp Franks hot sauce
  • Salt and pepper
  • 1 tbsp cilantro
  • Extra Franks hot sauce

Instructions

  1. Set sous vide machine to 145.5.
  2. In a bowl, season chicken wings and onions with S+P, a very light coat of sauce, and a sprinkle of cilantro. Arrange chicken wings in in a single layer in a vac seal bag. Vacuum seal wings.
  3. Sous vide at 145.5 for 1 hour.
  4. After sous vide bath, dry chicken wings with paper towel and arrange wings on a parchment paper lined baking sheet. Drizzle with Franks hot sauce and broil on high for 3-5 minutes.
  5. Serve with extra Franks hot sauce and bleu cheese dressing.

Recipe Video

Recipe Notes

Let’s see your sous vide chicken wings! Find me @sipbitego on Instagram and #sipbitego so I can see your post!

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