Sous Vide Buffalo Chicken Wings Recipe

Directions

Set up an immersion circulator and preheat the water bath to either 160 degrees F if you want fall-off-the-bone wings or 165 degrees F if you want juicy and tender wings that still retain some springiness. Meanwhile, season wings all over with salt. Place wings in zipper-lock bags . Alternatively, slide wings into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. If using zipper-lock bags, seal using the water-displacement method. Add bagged wings to immersion circulator and cook for 2 hours if cooking at 160 degrees F or 1 hour if cooking at 165 degrees F. Arrange wire racks on rimmed baking sheets. Remove wings from bags and pat dry; discard juices. Arrange wings on wire racks and refrigerate, uncovered, for 8 hours or up to 2 days. When ready to serve, in a small saucepan, combine butter and Frank's and cook over medium-low heat, stirring occasionally, until butter is completely melted. Transfer to a large bowl. Meanwhile, in a wok or Dutch oven, heat oil to 400 degrees F . Working in small batches, carefully add chicken and cook, stirring and flipping occasionally while adjusting heat to maintain a temperature of 375 to 400 degrees F , until golden brown and crisp, about 3 minutes per batch. Using a spider or slotted spoon, transfer wings to paper towels to drain. When all the wings have been fried, transfer to bowl with sauce, toss to coat, and serve with blue cheese dressing and celery.