The Ultimate Game Day Snack! 🏈 Crispy & Tender Sous Vide Buffalo Wings

Football season is here, and what’s a game without Buffalo wings? This sous vide version is the ultimate secret to wing perfection, ensuring the meat is perfectly cooked and tender before it even hits the fryer.

First, we lock in the juice with a sous vide bath, then air-dry them in the fridge for an unbelievably crispy skin. Prep them ahead of time with your Fresko Vacuum Sealer, and on game day, you're just a quick fry away from the best wings of your life!

🍽️ Ingredients List

• Chicken wings 🍗 (4 pounds / 1.8 kg), cut into drumettes and flats

• Kosher salt 🧂

• Unsalted butter 🧈 (8 tablespoons / 1 stick; 110 g)

• Frank's RedHot Sauce 🌶️ (1 cup / 235 ml)

• Peanut or canola oil (3 quarts / 2.8 L), for frying

• For Serving: Blue cheese dressing and celery sticks

🍳 Directions

1. Set Up the Immersion Circulator: Preheat your water bath to your preferred temperature:

   • For fall-off-the-bone wings, set it to 160°F (71°C).

   • For juicy and tender wings that still retain some springiness, set it to 165°F (74°C).

2. Season and Seal: Meanwhile, season the wings all over with salt. Place the wings into Fresko vacuum bags (you may need multiple bags) and seal them using your Fresko Vacuum Sealer. 

3. Sous Vide Cook: Add the bagged wings to the water bath. Cook for 2 hours if your temperature is 160°F, or for 1 hour if it's 165°F.

4. The CRUCIAL Step - Chill and Dry: Remove the wings from the bags, discard the juices, and pat them thoroughly dry with paper towels. Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet. Refrigerate, uncovered, for at least 8 hours or up to 2 days. This is the secret to super crispy skin! 

5. Make the Sauce: When you're ready to serve, combine the butter and Frank's RedHot in a small saucepan. Cook over medium-low heat, stirring occasionally, until the butter is completely melted. Transfer the sauce to a large bowl.

6. Fry the Wings: Meanwhile, in a wok or Dutch oven, heat your oil to 400°F (205°C). Working in small batches, carefully add the chicken and cook, stirring and flipping occasionally, until golden brown and crisp, about 3 minutes per batch. 

7. Toss and Serve: Using a spider or slotted spoon, transfer the fried wings to paper towels to drain. Once all the wings are fried, transfer them to the bowl with the sauce, toss to coat, and serve immediately with blue cheese dressing and celery.

Sous vide guarantees perfectly cooked meat, and air-drying delivers an unbeatable crunch. With the Fresko Vacuum Sealer, this restaurant-quality classic is easy to master at home. Get ready for the next game day!