Chicken Wings Four Ways
These tender sous vide chicken wings come in four distinct sauce variations—sweet chili, honey mustard, buffalo, and teriyaki—delivering restaurant-quality results without deep frying.
These tender sous vide chicken wings come in four distinct sauce variations—sweet chili, honey mustard, buffalo, and teriyaki—delivering restaurant-quality results without deep frying.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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 sauced wings in an airtight container in the refrigerator for up to 3 days; reheat gently at 350°F or serve chilled.
Suvie sous vide machine · vacuum-seal bags or ziplock bags · instant-read thermometer
Sous vide chicken wings typically cook at 165°F for 30–45 minutes to reach food-safe doneness while staying tender and moist.
Yes. Cook the wings together, then divide into four portions and toss each with its corresponding sauce for an efficient multi-batch approach.
Optional. For crispier skin, pat wings dry and air-fry, broil, or pan-sear briefly after sous vide for texture contrast.
Store sauced wings in an airtight container for up to 3 days; reheat gently in a 350°F oven until warmed through.
Yes. Cook wings sous vide a day ahead, refrigerate, then toss with sauce and reheat or serve cold depending on sauce.
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