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YIELD 20 - 30 WINGS
COOKING TIME 2 - 5 HOURS
COOKING TEMPERATURE 150˚F (65.6˚C)
INGREDIENTS
Chicken Wings
The chicken wings
Preheat the water bath to 150ºF (65.6ºC)
2 to 5 hours before serving. If using whole wings, cut them
into drummettes and wing flats, discarding the tips. Salt
and pepper the chicken pieces. Seal them in a sous vide
bag and place into the water bath. Cook for 2 to 5 hours.
Remove from the sous vide bag, pat dry, and let rest at
least an hour. They can also be stored in the refrigerator or
frozen at this point. It is best to deep fry them just before
serving. Heat the oil to 400ºF (204ºC). Set up a drying
station with a metal rack set over a sheet pan. Add the
chicken in batches, being sure not to overcrowd the pan.
Cook just until the skin is golden brown and crispy, turning
if needed. Remove from the heat and set on the metal rack.
At least 30 minutes before serving, melt
the butter in a pot over medium heat then whisk or blend in
the hot sauce. It will last in the refrigerator for several days.
Toss the wings with the bualo sauce then
place in a bowl next to the cucumber and carrots. Top with
the crumbled blue cheese and basil leaves, then serve.
3 POUNDS 1,350 GRAMS CHICKEN WINGS
SALT AND PEPPER
PEANUT OR CANOLA OIL
1/4 CUP BUTTER
1/4 CUP HOT SAUCE PREFERABLY FRANK’S
BLUE CHEESE, CRUMBLED
CUCUMBERS, CUT INTO STICKS
CARROTS, CUT INTO STICKS
BASIL LEAVES
To assemb�e
Sous Vide 6
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia
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