Sous Vide Buffalo Chicken Wings Recipe
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Prep Time
10m
Cook Time
1h 50m
Total Time
2h
This Sous Vide Buffalo Chicken Wings recipe creates perfectly tender and flavorful wings. Seasoned, cooked sous vide, then finished in hot oil to crisp the skin, they're tossed in a spicy butter and hot sauce mixture. Serve with tangy blue cheese dressing and crunchy celery sticks for an irresistible game day snack.
Recipe Options
Ingredients
Servings:
8
Scale:
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Steps
1
Set Up the Immersion Circulator: Set up an immersion circulator and preheat the water bath to either 160°F (71°C) if you want fall-off-the-bone wings or 165°F (74°C) if you want juicy and tender wings that still retain some springiness.
2
Meanwhile, season wings all over with salt. Place wings in zipper-lock bags (you may need multiple bags to easily hold all the wings). Alternatively, slide wings into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. If using zipper-lock bags, seal using the water-displacement method . Add bagged wings to immersion circulator and cook for 2 hours if cooking at 160°F or 1 hour if cooking at 165°F.
3
Remove wings from bags and pat dry; discard juices. Arrange wings on wire racks set on rimmed baking sheets and refrigerate, uncovered, for 8 hours or up to 2 days.
4
When ready to serve, in a small saucepan, combine butter and Frank's and cook over medium-low heat, stirring occasionally, until butter is completely melted. Transfer to a large bowl.
5
Meanwhile, in a wok or Dutch oven, heat oil to 400°F (205°C). Working in small batches, carefully add chicken and cook, stirring and flipping occasionally while adjusting heat to maintain a temperature of 375 to 400°F (190 to 205°C), until golden brown and crisp, about 3 minutes per batch. Using a spider or slotted spoon, transfer wings to paper towels to drain. When all the wings have been fried, transfer to bowl with sauce, toss to coat, and serve with blue cheese dressing and celery.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories905kcal
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Fat69g
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Saturated Fat21g
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Carbohydrates2g
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Fiber0g
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Sugar0g
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Protein62g
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Cholesterol253mg
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Sodium456mg
Percent Daily Values are based on a 2,000 calorie diet.