Overview
Buffalo wings are the ultimate game day food - crispy chicken wings tossed in tangy hot sauce and butter. Born in Buffalo, NY, they're traditionally served with blue cheese dressing and celery. Sous vide ensures perfectly cooked wings, then finish in the oven or deep fryer for ultra-crispy skin.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender Wings | 155°–160°F | 2–3 h | 4 h |
Wings need to be cooked through and tender before crisping.
Food Safety Notes
Chicken should reach at least 165°F / 74°C per USDA guidelines for instant pasteurization. Cooking at 155°–160°F for 2–3 h achieves pasteurization and tender texture. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 155°–160°FTender Wings
- Perfectly tender wings with fall-off-the-bone meat and ultra-crispy skin. The wings are fully cooked through, then crisped for maximum crunch. Tossed in tangy Buffalo sauce with butter.
Prep & Bagging
- Separate drums and flats if needed (Optional - they cook at same rate)
- Season lightly with salt and pepper
- Vacuum seal wings
- Submerge in water bath
Finishing & Crisping
- Remove wings and pat completely dry
- Oven method: 450°F for 20–25 min on wire rack
- Fryer method: 375°F for 8–10 min until golden
- Toss immediately in Buffalo sauce
- Serve with blue cheese or ranch and vegetables