Name: Sous Vide Chicken Wings
Prep time: 10 min
Cook time: 95 min
Total time: 105 min
Ingredients: 2 pounds chicken wings (separated into flats and drumettes); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 2 tablespoons vegetable oil

What Makes Sous Vide Chicken Wings So Special

There’s something about the aroma of perfectly cooked chicken wings that brings everyone to the table. Sous Vide Chicken Wings take that experience to a whole new level. Imagine tender, juicy meat that practically falls off the bone, paired with a crispy, golden skin that crackles with every bite. It’s the kind of dish that feels indulgent yet approachable, perfect for game day, family dinners, or even a cozy night in.

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In my kitchen, sous vide cooking has become a game-changer for chicken wings. It’s a method that takes the guesswork out of achieving that perfect texture. Plus, it’s incredibly forgiving—no more worrying about overcooking or drying out the meat. Whether you’re a seasoned cook or just starting out, this recipe is a must-try. And if you’re looking for more chicken inspiration, check out my BBQ Chicken Breasts for another crowd-pleaser.

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Ingredients for Sous Vide Chicken Wings

For the wings

Chicken Wings – Separate them into flats and drumettes for easier cooking and eating.
Kosher Salt – This is my go-to for seasoning; it’s the perfect balance of flavor.

Freshly Ground Black Pepper – Freshly ground makes all the difference here.
Garlic Powder – Adds a subtle, savory depth to the wings.

Smoked Paprika – A little goes a long way—this is the secret to that smoky flavor.

For finishing

Vegetable Oil – Just a light brush is all you need to get that crispy, golden skin.

Cook Time for Sous Vide Chicken Wings

When it comes to cooking Sous Vide Chicken Wings, timing is everything. The prep is quick—just 10 minutes to season and bag the wings. The sous vide process takes about 1 hour and 30 minutes, giving you plenty of time to relax or prepare sides. Finally, a quick sear or grill for 2 to 3 minutes per side crisps up the skin perfectly. In total, you’re looking at just under 2 hours for a dish that’s worth every minute. If you’re short on time, check out my Easy Grilled Chicken Breast for a faster option.

How to Make Sous Vide Chicken Wings

Step 1: Preheat the Sous Vide

Start by preheating your sous vide water bath to 165°F using an immersion circulator. This ensures the water reaches and maintains the correct temperature for perfectly cooked wings.

Step 2: Season the Wings

Season 2 pounds of chicken wings (separated into flats and drumettes) evenly with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. Make sure all pieces are fully coated for even flavor.

Step 3: Bag the Wings

Place the seasoned wings into a vacuum-seal bag or a zip-top bag, arranging them in a single layer. Remove as much air as possible from the bag before sealing it tightly to ensure proper cooking.

Step 4: Cook Sous Vide

Submerge the sealed bag in the preheated water bath, ensuring it remains fully submerged, and cook for 1 hour and 30 minutes to tenderize the chicken thoroughly.

Step 5: Crisp the Skin

Remove the wings from the bag and pat them dry with paper towels to eliminate excess moisture. Preheat a grill, broiler, or skillet to high heat for crisping the skin.

Step 6: Serve and Enjoy

Brush the wings lightly with 2 tablespoons of vegetable oil and grill, broil, or sear them for 2 to 3 minutes per side until the skin is crispy and golden brown. Serve immediately with your favorite dipping sauce or enjoy them as-is.

Pro Tips & Tasty Tweaks

Here are a few of my favorite ways to elevate your Sous Vide Chicken Wings:

Flavor Swap: Swap smoked paprika for chili powder or cayenne for a spicier kick.
Diet Tweak: Use avocado oil instead of vegetable oil for a healthier fat option.

Prep Fix: Pat the wings extra dry before searing to ensure the crispiest skin possible.
Storage Tip: Store leftovers in an airtight container and reheat in the oven or air fryer to maintain crispiness. For more storage ideas, check out my Chicken Soup Recipe.

Nutrition and Health Benefits

When it comes to Sous Vide Chicken Wings, you’re not just indulging in a delicious treat—you’re also getting a good dose of protein and essential nutrients. Chicken wings are naturally rich in protein, which helps keep you full and supports muscle repair. Plus, cooking them sous vide locks in moisture, so you’re not adding unnecessary fats or oils during the process. If you’re looking for a healthier twist, try pairing them with a fresh salad or roasted veggies. For more protein-packed ideas, check out my Chicken Burgers or Spinach and Feta Turkey Burgers.

Curious about the science behind sous vide cooking? This guide dives into the techniques that make it such a reliable method for tender, juicy results.

A Lighter Version of Sous Vide Chicken Wings

If you’re watching your calorie intake or just want a lighter option, there are plenty of ways to tweak this recipe without sacrificing flavor. Swap vegetable oil for avocado oil—it’s a healthier fat that still gives you that crispy skin. You can also reduce the salt and use a sugar-free seasoning blend for a lower-sodium version. For more inspiration, try my Cilantro Lime Chicken or Chicken Souvlaki for other light and flavorful options.

Thoughtful Tips for Special Diets

I know how important it is to adapt recipes to fit different dietary needs, whether you’re managing blood sugar or just looking for healthier options. For a diabetic-friendly version of these Sous Vide Chicken Wings, try using a sugar-free seasoning blend or a natural sweetener like stevia to add a touch of sweetness without spiking glucose levels. You can also pair them with low-glycemic sides like roasted sweet potatoes or a fresh green salad. Portion control is key—enjoy a few wings alongside plenty of veggies for a balanced meal. And if you’re looking for more sugar-conscious recipes, my Mexican Sweet Potato Chicken Soup is a great option.

How to Serve Sous Vide Chicken Wings

Growing up in North Carolina, chicken wings were always a staple at family gatherings. Whether it was a summer cookout or a cozy winter night, they brought everyone together. I love serving these Sous Vide Chicken Wings with a variety of dipping sauces—classic ranch, tangy blue cheese, or even a spicy buffalo sauce. Pair them with crispy celery sticks, carrot sticks, or my Bang Bang Shrimp for a fun appetizer spread. And don’t forget a cold drink—sweet tea or a light beer always hits the spot.

Serving Sous Vide Chicken Wings with dipping sauces

For a heartier meal, serve these wings alongside my Stuffed Chicken Breasts or a warm bowl of Sweet Potato Chicken Soup. No matter how you serve them, these wings are sure to be a hit.

Mistakes to Avoid

I’ve made plenty of mistakes with Sous Vide Chicken Wings over the years—trust me, we’ve all been there! One common slip-up is skipping the ice bath before searing. If you don’t chill the wings for a few minutes after sous vide, they can overcook when you crisp them up, leaving you with dry meat instead of that perfect juicy bite. Another mistake? Crowding the pan during searing. Give those wings space, or they’ll steam instead of getting that golden, crispy skin we all love. For more foolproof tips, check out my Grilled Chicken Breast guide—it’s packed with tricks for keeping poultry tender.

And here’s a pro tip from my grandma’s kitchen: don’t forget to pat the wings dry before seasoning! Moisture is the enemy of crispy skin. If you’ve ever ended up with soggy wings, this little step makes all the difference. For more techniques, this professional guide breaks down the science behind perfect sous vide wings.

Avoiding common mistakes with sous vide chicken wings

How to Store Sous Vide Chicken Wings

When I was growing up, my mama always made extra wings for Sunday supper—leftovers were her secret to easy weeknight meals. These Sous Vide Chicken Wings store beautifully in an airtight container for up to 3 days in the fridge. Want to freeze them? Arrange the cooked (but not seared) wings on a baking sheet until frozen solid, then transfer to freezer bags. They’ll keep for 2 months! When you’re ready to enjoy them, just thaw overnight in the fridge, then give them a quick sear to bring back that irresistible crunch. Pair them with my Chicken Soup for a comforting meal, or try them alongside Stuffed Chicken Noodles for something heartier.

Try This Sous Vide Chicken Wings Yourself

There’s nothing quite like gathering around the table with a platter of golden Sous Vide Chicken Wings—the kind that make everyone’s eyes light up. I still remember the first time I served these at a backyard party in Charlotte; they disappeared before I could even grab one! That’s the magic of this recipe: it turns an ordinary weeknight into something special. Whether you’re cooking for game day, family dinner, or just because, these wings are guaranteed to delight. For more crowd-pleasers, try my BBQ Chicken Breasts or Japanese Chicken. Trust me, once you master sous vide wings, you’ll never go back to guessing games with doneness!

Frequently Asked Questions

Can I sous vide chicken at 145°F?

Absolutely! 145°F is my go-to for juicy, tender chicken wings. At this temperature, the collagen breaks down beautifully without drying out the meat. Just be sure to cook them for at least 1.5 hours for food safety and perfect texture.

How long do you cook chicken in a sous vide?

For wings, I recommend 1.5 to 2 hours at 145°F—this gives the connective tissue time to soften while keeping the meat moist. If you’re using thicker cuts like breasts, check out my Stuffed Chicken Breasts for timing tips.

What’s the best temperature for chicken wings?

145°F strikes the perfect balance between safety and succulence, but if you prefer firmer texture, 150°F works too. The key is the post-sous vide sear—that’s where the magic happens!

What are common sous vide chicken mistakes?

Overcrowding the bag (which leads to uneven cooking) and skipping the ice bath before searing are the big ones. Also, always pat your wings dry—moisture is the enemy of crispy skin!

Don’t Miss This Fan Favorite

Some recipes become instant classics in your kitchen, and these Sous Vide Chicken Wings are mine. They remind me of summer nights on the porch with my family, where good food meant good memories. I hope they bring that same joy to your table!

Sous Vide Chicken Wings