It’s ok if you’re making ‘the face’ right now. I get it from my wife sometimes. Well, quite often, really. It’s usually followed by her saying something like ‘those seem complicated’. Yeah, that might be your first thought (and hers, and a bit, mine) when you look over the recipe for these sous vide deep-fried wings. Do this. Then do that. And that.
But let me tell you, when I took that first bite of the wings every ounce of doubt was gone. These wings are truly amazing. The wings themselves are incredibly tasty. So tender. Amazingly juicy. Really, I could’ve just eaten them by themselves. No sauce, nothing. I have made a lot of wings. A lot. And these are way, way up on the list of my all-time favorites. So yeah, they may seem complicated. But oh, is it ever worth it!
The Finish Line
I finished off my sous vide deep-fried wings in the deep fryer (kind of obvious, huh?). No, I didn’t have to. I could’ve reheated the air-dried wings in the oven. Or the air fryer. Or tossed them onto a hot grill. I just needed to heat them up. Get a little crunch on the skin. They don’t spend much time in the hot oil. I do not want to burn that precious skin or over-cook the meat. I’ve come this far, no way do I want to ruin them.
Lastly, I lightly sauced the wings in a Buffalo wing sauce. Lightly because I definitely did not want to overpower the wings. They are amazing. The sauce did not need to be the star of the show. It just needed to be there.
These are great wings.
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Also try my brined sous vide air fryer wings! They’re a mouthful to say, and a mouthful of yumminess too!
Sous Vide Deep-Fried Wings
Equipment
- Mixing Bowl large enough to hold the wings
Ingredients
For the wings
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- Your favorite wing sauce
For the brine
- 1 gallon water
- ¾ cup kosher salt
- 1 tablespoon freshly ground black pepper
For frying
- vegetable oil for frying
Instructions
- Combine the brine ingredients in a large bowl. Stir until the salt is dissolved.
- Add the wings. Cover and refrigerate for 3 hours.
- Set up your sous vide for 155 F.
- Remove the wings from the brine and pat dry.
- Transfer wings to a bag and vacuum seal to remove the air. You can also use a resealable bag and use the displacement method to remove any air, then seal tightly.
- Sous vide for 3 hours.
- Remove the wings from the water and open the bag.
- Remove the wings from the bag and pat dry then transfer to a baking sheet lined with paper towels.
- Place in the fridge (uncovered) overnight to dry the wings. They're cooked so you don't have to worry about contamination.
- When you're ready to finish the wings, heat 3" of oil in a deep-fryer to 350 F.
- Working in batches as needed, fry the wings for 6 minutes.
- Remove wings and toss in your favorite sauce.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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