How to Make Sous Vide Chicken Wings

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Good chicken wings are hard to improve upon, making the case for cooking them sous vide less obvious. But it’s still one that’s worth considering—as long as you have the time to do it, sous vide wings can turn out better than any other method we’ve tried.

If anything could make me believe in an omnipotent creator, it would be the chicken wing. Everything about it says perfection. There’s the ideal ratio of skin to meat, the abundance of moisture-laden, collagen-rich connective tissue at the joints, and a shape and size that demands you pick them up with your hands—and as any real food lover knows, everything is better when eaten with one’s fingers.

A perfect food needs to be honored in two ways. First, you have to cook right. The second is that you eat it right. I’ve already told you what I think about the eating-it-right part, so today we’ll focus on the cooking part. Specifically, how to cook chicken wings sous vide. Before we answer that, though, we first need to ask if we should.

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