Ingredients
- •3 lbs chicken wings, separated into flats and drums
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp garlic powder
- •½ tsp baking powder (for extra crispy skin)
- •For Buffalo sauce:
- •½ cup Frank's RedHot or similar hot sauce
- •6 tbsp unsalted butter, melted
- •1 tbsp white vinegar
- •¼ tsp Worcestershire sauce
- •¼ tsp garlic powder
- •For serving:
- •Blue cheese dressing
- •Celery sticks
- •Carrot sticks
Instructions
Pat wings completely dry with paper towels. Season with kosher salt, black pepper, and garlic powder. Refrigerate uncovered for 1–4 h to dry brine.
Preheat sous vide water bath to 162°F (72°C).
Toss wings with baking powder until evenly coated.
Place wings in vacuum bags or zip-top bags (up to 2 lbs per bag) in single layer. Seal using water displacement method.
Submerge in water bath and cook for 1 h 45 min to 2 h.
Meanwhile, make Buffalo sauce by whisking together hot sauce, melted butter, vinegar, Worcestershire, and garlic powder. Keep warm.
Preheat oven to 450°F (232°C) or set broiler to high. Line baking sheet with parchment paper or foil.
Remove wings from bags and pat completely dry with paper towels.
Arrange wings in single layer on baking sheet, not touching.
Roast for 15–20 min, flipping halfway, until skin is golden and crispy.
Transfer wings to large bowl, add Buffalo sauce, and toss to coat completely.
Serve immediately with blue cheese dressing, celery, and carrots.
Notes
- •Baking powder raises the skin's pH, creating extra-crispy texture
- •Don't skip the drying steps—moisture prevents crispness
- •Make sauce while wings are in the bath to save time