Sous Vide Deep-Fried Wings

Totally worth the effort!

Course Appetizer

Cuisine American

Keyword sous vide, wings

Prep Time 15

Cook Time 10

Brining and air drying time 15

Servings

Calories 695kcal

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.

After removing from the sous vide, you can also sauce the wings then place onto a hot grill for a minute or two to 'set' the sauce.