How to Make Sous Vide Chicken Wings | Serious Eats

Can Buffalo wings be made even better when cooked sous vide first? We think so. The low-and-slow cook in a hot water bath makes the meat incredibly tender and juicy without drying it out; frying the wings afterward sizzles the skin so that it's golden and crispy. After that, they need nothing more than a toss in the classic sauce of Frank's Red Hot and butter. FULL STORY: https://www.seriouseats.com/2019/04/how-to-make-sous-vide-chicken-wings.html Immersion Circulator Used In This Video: https://amzn.to/2EQ9Foc The Best Immersion Circulators for Sous Vide Cooking: https://www.seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html See More Like This! How to Make Make Pasta with Spring Onion, Fennel, and Bacon: https://youtu.be/QOClyin82lk How to Make Lomo Saltado: https://youtu.be/HquhCYq9WKc How to Batch Almost Any Cocktail: https://youtu.be/3fpIPcq58tk Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.