What Makes This Recipe So Good
Using a sous vide probably seems intimidating, especially when you could use a Crockpot, an air fryer, or an Instant Pot instead. I promise you – this method is just as simple and foolproof as any other method, and the results are unbeatable! The wings are vacuum-sealed so they cook in their own juices, and the slow-cooking effect of the water bath makes the meat tender, not dry or tough. Of course, wings aren’t the same without a crispy skin, and unfortunately, the sous vide just won’t give you that crispy texture. But that’s okay – that’s where the broiler comes in! A few minutes under the broiler crisps the skin of the chicken wings up nicely, while keeping the meat juicy at the same time. After that, just toss them in sauce and serve with your favorite wing stop sides! Chicken wings are super versatile, so you can season and sauce them up any way you like. As written, this recipe works with keto, low carb, paleo, Whole30, dairy free, and gluten free dietary needs. Can’t get much more versatile than that! (If you’ve got vegans or vegetarians at your party, maybe they’d be interested in some tofu fried “chicken” instead of wings?)
Chef’s Tips
It’s really important that you pat the chicken wings completely dry both before you put them in the sous vide bag AND before you put them under the broiler! Before they go in the bag, you want them completely dry to ensure the salt coats the wings like it should. Then, you need them completely dry when they go in the broiler, or the skins just will NOT crisp up. Seriously, for the best results, pat them dry twice. This version of sous vide chicken wings is written for fresh or defrosted bone-in chicken wings, not completely-frozen ones. If you’ve got wings in your freezer right now, make sure you move them over to the fridge so they can thaw overnight. Too late for that? You can put the frozen wings in a food-safe bag and submerge them in cold water for 30 minutes or so, until they’re completely defrosted. No vacuum sealer? No problem. You can actually get the same results just by using your preheated water! Follow the instructions as written, all the way up to putting the wings in the bag. Seal your food-safe bag a little more than halfway, then very, very slowly lower the bag into the hot water. As the hot water pushes out the air in the bag, you’ll see the bag draw up around the wings. Once all the air in the bag has been forced out, seal the bag the rest of the way and submerge the wings in the water.
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