These chicken wings are cooked sous vide for tender, juicy meat, then broiled until crispy and coated in four distinct sauces—sweet chili, honey mustard, buffalo, and teriyaki—letting guests customize their flavor.
Delivery in as fast as one hour.*
Prices vary by store
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Pat chicken wings dry then season with salt and pepper. Place sauce in vacuum seal bag with ¼ of the wings. Vacuum seal the bag and place in Suvie pan. Repeat with remaining sauces if using. If only using one sauce double the amount. The number of bags you use should correspond to the number of different sauces you're using. With all the bags in one pan, fill the pan with enough water to submerge the bags. Insert pan into your Suvie, input settings, and cook now or schedule.
Fill reservoir, enter cook settings and cook now or schedule.
Set Bottom Zone: Sous Vide at 160°F for 1 hour. Set Top Zone: Sous Vide at 160°F for 1 hour.
After the cook, remove Suvie pan from Suvie. Discard water and pat pan dry. Remove chicken wings from one bag and place in Suvie pan leaving excess sauce in the bag. Repeat with another Suvie pan and another batch of wings. Broil for 10 minutes, flipping wings over halfway through the broil. Remove wings from Suvie pan. Repeat with the remaining two bags of wings.
To serve place wings on tray. Sprinkle sweet chili and teriyaki wings with sesame seeds. Serve buffalo and honey mustard wings with an optional side of blue cheese dressing, ranch dressing, or sour cream.
Store cooked wings in an airtight container up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through. Sauces can be applied fresh before serving or mixed in before reheating.
immersion circulator or sous vide machine · vacuum sealer or resealable bags · broiler pan or sheet pan
Yes. Poach wings in simmering water for 12–15 minutes until cooked through, then skip to the broiling step for crispness.
Typically 1–2 hours at 167°F (75°C) to reach tender doneness while retaining moisture.
Yes. All four sauces keep refrigerated for up to 5 days in separate containers; toss wings with sauce just before serving.
Blue cheese and ranch both pair well; serve on the side for dipping or drizzling over broiled wings.
Broil 3–5 minutes until skin is golden and edges char slightly; watch closely to prevent burning.
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