How to Make Sous Vide Chicken Wings

Your Recipe of the Day No Images? Click here Sous Vide Buffalo Chicken Wings Can Buffalo wings be made even better when cooked sous vide first? We think so. The low-and-slow cook in a hot-water bath makes the meat incredibly tender and juicy without drying it out; frying it afterwards sizzles the skin so that it's golden and crispy. After that, it takes just a toss in the classic sauce of Frank's RedHot and butter. Read More → The Kitchen Essential Immersion Circulator Cooking the wings sous vide tenderizes the meat and melts the collagen-rich connective tissue without drying it out. Shop Now   More Sous Vide Projects (Hey, Weekend Plans 👋) Our Guide to Sous Vide Steak Our Guide to Sous Vide Chicken Breast Our Guide to Slow-Cooked, Sous Vide–Style Eggs Our Guide to Sous Vide Smoked Brisket     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe