Sous Vide Four-Flavor Chicken Wings | CookOS

Sous Vide Four-Flavor Chicken Wings

Name: Sous Vide Four-Flavor Chicken Wings
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 (optional); Salt and pepper to taste

Sous vide four-flavor chicken wings are precision-cooked in a water bath with sweet chili, honey mustard, buffalo, and teriyaki sauces, then finished under the broiler for crispy, caramelized skin while staying juicy inside.

🌍American 🏷️Chicken 🏷️Wings 🏷️Sous vide 🏷️Buffalo 🏷️Honey mustard Sweet chili

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Total

2h 25m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

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 (optional)optional
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 after sous vide and before broiling—moisture prevents crisping; use paper towels and let cool 2 minutes.
Divide wings by sauce into separate bags or containers during sous vide to prevent flavor cross-contamination; label each batch clearly.
Position broiler rack 4–5 inches from heat and watch continuously after 2 minutes—wings char quickly once skin begins to brown.
Reserve a small portion of each sauce before cooking to drizzle or dip after broiling; heat diminishes raw sauce flavor.

Substitutions

Honey mustard marinade → Dijon mustard mixed with honey and apple cider vinegar (1:1 ratio, adjust sweetness to taste)
Sweet chili sauce → Sriracha mixed with honey or agave (2:1 ratio) for a spicier version
Blue cheese dressing → Ranch or Greek yogurt mixed with crumbled feta (dairy-free alternative available)

Storage & make-ahead

Store cooked wings refrigerated in an airtight container up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness. Wings can be sous vide up to 1 day ahead and broiled fresh before serving.

Equipment

immersion circulator or sous vide precision cooker · large pot or water bath container · vacuum sealer or gallon zip-top bags · broiler or oven with broil setting

Common Questions

What temperature and time for sous vide chicken wings?

Cook wings at 167°F (75°C) for 45–60 minutes to render fat and ensure tender, juicy meat while the skin stays intact for crisping.

Why broil after sous vide?

Broiling browns and crisps the skin in 2–4 minutes after sous vide, since the water bath cannot create crust. Pat wings dry first to maximize crispness.

Can I make this with only one sauce?

Yes. Use ⅓ to ½ cup of any single sauce, or divide ⅓ cup among fewer sauces. Divide wings into batches if you want multiple flavors.

How do I store leftover wings?

Refrigerate in an airtight container up to 3 days. Reheat in a 350°F oven for 8–10 minutes to re-crisp, or serve cold.

Is a vacuum sealer required?

No. Use a gallon zip-top bag with the water-displacement method: submerge the sealed bag in water to remove air before sealing, or use a dedicated sous vide container.