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: seriouseats.com/2019/04/how-to-make-sous-vide-c…

Immersion Circulator Used In This Video: amzn.to/2EQ9Foc
The Best Immersion Circulators for Sous Vide Cooking: seriouseats.com/2018/12/best-sous-vide-immersio…

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