Sous Vide Chicken Wings
310kcal
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
Method
- Preheat a sous vide water bath to 165°F using an immersion circulator.
- Season the chicken wings evenly with salt, pepper, garlic powder, and smoked paprika, ensuring all pieces are fully coated.
- 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 before sealing the bag.
- Submerge the bag in the preheated water bath and cook for 1 hour and 30 minutes, ensuring the wings remain fully submerged.
- Remove the wings from the bag and pat them thoroughly dry with paper towels. Preheat a grill, broiler, or skillet to high heat.
- Brush the wings lightly with vegetable oil and grill, broil, or sear for 2 to 3 minutes per side until the skin is crispy and golden brown.
- Serve the wings immediately with your favorite dipping sauce or enjoy them as-is.
Nutrition
Calories310kcalCarbohydrates1gProtein24gFat23gSaturated Fat6gPolyunsaturated Fat5gMonounsaturated Fat10gCholesterol95mgSodium480mgPotassium210mgVitamin A2IUCalcium15mgIron1.2mg