These sous vide chicken wings are cooked to perfect tenderness in a water bath, then broiled until crispy and finished with one of four bold sauces—sweet chili, honey mustard, buffalo, or teriyaki—for restaurant-quality wings at home.
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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 Suvie Cook Settings - Bottom Zone: Sous Vide at 160°F for 1 hour, 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 in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 8–10 minutes to avoid drying out.
Suvie or sous vide immersion circulator · large pot with lid (if using immersion circulator) · broiler or broiler pan
Cook wings at 165°F (74°C) for 45–60 minutes using your Suvie or sous vide immersion circulator to ensure they are tender and cooked through.
Yes. Cook wings sous vide, chill, and refrigerate for up to 2 days. Reheat and broil with sauce just before serving for the crispiest finish.
All four sauces work well. Buffalo and honey mustard offer bold, tangy profiles; sweet chili and teriyaki provide sweet-savory balance. Choose based on your preference or offer a mix.
Pat wings dry thoroughly after the water bath, brush with your chosen sauce, and broil 4–5 minutes per side until caramelized and crispy.
Yes. Use a standard sous vide immersion circulator in a large pot with a lid, or roast wings in a 400°F oven for 30–35 minutes if you skip the water bath.
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