Sous Vide Chicken Wings

By MooK

Ingredients

• 5 lbs chicken wings, split into flats and drumettes
• 1 TB kosher salt
• 1 stick unsalted butter, melted
• 1/2 cup Franks Red Hot

Preparation

Step 1

Fill with water and set sous vide device to 170 F.

Toss chicken wings with salt and seal in food-grade vacuum bags. You can fit them in one bag if you can custom cut your bags, or use multiple quart size bags if you have those instead. The key is to keep the wings in one layer.

Submerge the sealed bags in your sous vide setup for anywhere from 4 to 8 hours.
When ready to eat, heat peanut oil in a dutch oven or deep fryer to 400 F. Peanut oil is the cheapest oil that can handle prolonged cooking at 400 F. Canola starts to smell fishy to me at these temperatures.

Mix butter and hot sauce together in a small bowl and set aside.
Remove wings from the sealed bags and thoroughly dry off on paper towels. At this point, if you like coated wings, you could toss them with flour and seasonings, though I am a traditionalist and like them naked.

Carefully place the dried wings in the hot oil and keep them moving to prevent them clumping up.
Your main gauge here is wing color, not time. You’re looking for golden brown all over. When you get there, pull the wings out and put them in a bowl for tossing.

For every ten wings you cooked, use about 3 TB of the butter/hot sauce mixture.
Toss and serve with celery, carrots, and bleu cheese dressing.