Chicken Wings Three Ways
Sous vide chicken wings cooked three ways—Buffalo-style, Sweet BBQ, and Jamaican Jerk—deliver consistently juicy meat with crispy skin, ideal for game day entertaining.
Sous vide chicken wings cooked three ways—Buffalo-style, Sweet BBQ, and Jamaican Jerk—deliver consistently juicy meat with crispy skin, ideal for game day entertaining.
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Separate the chicken wings with kitchen shears. Locate the two joints and cut with the shears, or use a sharp knife to work around the joints. Keep the wing tips for making chicken stock, or discard. Season the wings generously with salt, about 1/2 tsp per pound of chicken.
Place the wings in vacuum-sealed bags (you will only be able to fit about 12 wing pieces per bag in the Suvie pans) and seal. Load the pans into your Suvie, input settings, and cook now or schedule.
Set Bottom Zone: Sous Vide at 175°F for 1 hour and 30 minutes. Set Top Zone: Sous Vide at 175°F for 1 hour and 30 minutes.
After the cook remove the wings from the vacuum bags. Pat dry with paper towels and return in an even layer to the pans. The wings should be spread out evenly, so use both pans if necessary. Broil for 20 minutes until the wings are browned and crispy, flipping wings halfway through.
For Buffalo Wings: While the wings are broiling, heat up the buffalo sauce and butter, and stir to combine. Once the wings are crispy toss with the buffalo sauce and serve immediately.
For Sweet BBQ Wings: Follow the steps for the Buffalo Wings recipe but instead of tossing in the Buffalo sauce toss the wings in a sweet BBQ sauce. Return the BBQ wings to the pan and broil for an additional 7-10 minutes until the sugars have caramelized and the sauce is bubbling, serve immediately.
For Jamaican Jerk Wings: Before sealing the wings in a vacuum bag toss the wings with 2 tbsp jamaican jerk seasoning. If the seasoning does not have salt, add about 1/2 tsp of salt per pound of chicken. Seal the wings and cook in your Suvie. After the cook pat the wings dry and broil for 10-20 minutes until crispy, serve immediately.
Store cooked glazed wings in an airtight container for up to 4 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
immersion circulator or sous vide machine · vacuum sealer or resealable bags · oven or air fryer
Yes. After sous vide cooking, finish wings in a 450°F oven for 8–10 minutes or air fryer at 400°F for 6–8 minutes to crisp the skin before glazing.
Yes. Cook wings plain via sous vide, crisp them, then divide and glaze each batch with your chosen sauce just before serving.
Cooked wings store up to 4 days in an airtight container. Reheat in a 350°F oven for 5–7 minutes to restore crispness.
Cook wings at 165°F for 45 minutes to 1 hour for tender, fully cooked meat while maintaining juiciness.
Yes, but add 15–20 minutes to the sous vide time. Ensure they reach 165°F internally before crisping.
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