Ingredients
- •24 chicken wings (drums and flats separated)
- •1 tsp salt
- •1 tsp garlic powder
- •½ tsp black pepper
- •Vegetable oil for frying (or cooking spray for oven)
- •For Buffalo sauce:
- •½ cup Frank's RedHot sauce (or your favorite hot sauce)
- •½ cup unsalted butter
- •1 tbsp white vinegar
- •¼ tsp cayenne pepper (optional, for extra heat)
- •For blue cheese dressing:
- •½ cup mayonnaise
- •½ cup sour cream
- •4 oz blue cheese, crumbled
- •1 tbsp lemon juice
- •1 clove garlic, minced
- •Salt and pepper
- •Celery sticks and carrot sticks for serving
Instructions
Season wings with salt, garlic powder, and pepper
Vacuum seal wings
Sous vide at 158°F (70°C) for 2 h 30 min
Make blue cheese dressing by mixing mayo, sour cream, blue cheese, lemon juice, and garlic
Season dressing with salt and pepper, refrigerate
Remove wings from bags and pat completely dry with paper towels
For oven method: Preheat oven to 450°F (232°C)
Place wings on wire rack over baking sheet
Spray with cooking spray
Bake 20–25 min, flipping halfway, until golden and crispy
For fryer method: Heat oil to 375°F (191°C)
Fry wings in batches 8–10 min until golden and crispy
Drain on paper towels
Make Buffalo sauce by melting butter and mixing with hot sauce and vinegar
Toss crispy wings in Buffalo sauce
Serve immediately with blue cheese dressing, celery, and carrots
Notes
- •This is the authentic Buffalo NY recipe
- •Frank's RedHot is traditional
- •Wings must be very dry for crispy skin
- •Serve with plenty of napkins!