Chicken Wings With Crispy Broiled Skin

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) and seal. Load the pans into your Suvie, set Bottom Zone: Sous Vide at 175˚F for 1 hour and 30 minutes, Top Zone: Sous Vide at 175°F for 1 hour and 30 minutes, and cook now or schedule.

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. After the cook pat the wings dry and broil for 10-20 minutes until crispy, serve immediately.