Chicken Wings Four Ways

Name: Sous Vide Chicken Wings Four Ways
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs chicken wings; ⅓ cup sweet chili sauce; ⅓ cup honey mustard marinade; ⅓ cup Buffalo sauce; ⅓ cup teriyaki sauce; ¼ cup blue cheese dressing (optional); ¼ cup ranch dressing (optional); ¼ cup sour cream (optional); 2 tbsp sesame seeds; Salt and pepper to taste

Sous vide chicken wings cooked precisely in a Suvie with four distinct sauce coatings—sweet chili, honey mustard, buffalo, and teriyaki—deliver consistent texture and bold flavor without deep frying.

🌍American 🏷️Chicken 🏷️Wings 🏷️Sous vide 🏷️Suvie 🏷️Buffalo Teriyaki

🏷️

Total

2h 25m

Servings

8

Difficulty

Medium

Est. Cost

$20–$33

Ingredients

2 lbs chicken wings
⅓ cup sweet chili sauce
⅓ cup honey mustard marinade
⅓ cup Buffalo sauce
⅓ cup teriyaki sauce
¼ cup blue cheese dressing (optional)optional
¼ cup ranch dressing (optional)optional
¼ cup sour cream (optional)optional
2 tbsp sesame seeds
Salt and pepper to taste

10 Ingredients

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Instructions

1
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.
2
Fill reservoir, enter cook settings and cook now or schedule.
3
Set Suvie Cook Settings - Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: Sous Vide at 160°F for 1 hour
4
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.
5
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.

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Tips & Notes

Pro tips

Pat wings completely dry before bagging and cooking to allow better seasoning penetration and sauce adherence.
Finish sous vide wings under a hot broiler or in a cast-iron skillet for 1–2 minutes per side to develop crispy skin without drying the meat.
Divide cooked wings evenly into four portions and toss each with its sauce separately to prevent flavor bleeding between varieties.
Use a meat thermometer to confirm wings reach 165°F internal temperature before finishing if you skip the crisping step.

Substitutions

Sweet chili sauce → sriracha or gochujang-based glaze (adjusts heat level)
Honey mustard → Dijon mustard mixed with maple syrup (tangier, less sweet)
Buffalo sauce → cayenne pepper mixed with hot sauce of choice (customizable spice level)
Teriyaki sauce → soy sauce + mirin + ginger (fresher umami profile)

Storage & make-ahead

Store cooled wings and sauces separately in airtight containers for up to 3 days; reheat gently in a 325°F oven for 8–10 minutes and re-sauce before serving.

Equipment

Suvie cooker or sous vide immersion circulator · vacuum-seal bags or ziplock bags · cast-iron skillet or broiler (for finishing)

Common Questions

Do I need a Suvie machine to make this recipe?

This recipe is optimized for Suvie, but you can sous vide wings in a water bath with an immersion circulator at the same temperature and time.

Can I make all four sauces in advance?

Yes, prepare sauces up to 3 days ahead and store separately in airtight containers. Toss wings with sauce just before serving to maintain texture.

How do I keep the wings crispy after sous vide?

Pat wings dry after cooking, then finish under the broiler or in a hot skillet for 1–2 minutes per side to crisp the skin before saucing.

Can I use a different dressing instead of blue cheese or ranch?

Yes, sriracha mayo, garlic aioli, or soy-ginger dressing pair well. Adjust based on your chosen sauce to avoid flavor overlap.

How should I scale this recipe for a larger crowd?

Double or triple the wing quantity and divide evenly across sauce batches. Cooking time remains the same; cook in separate batches if your Suvie capacity is limited.