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What Would You Like to Sous Vide?
Simple Sous Vide Chicken Wings Recipe and Master Guide
Sous Vide Chicken wings are generally an easy food to cook, and they are pretty hard to screw up. But if you want great wings, then using sous vide can definitely help. My favorite is 150°F (65.6°C) but if I want some more bite, then I'll do 140°F (60°C) and for fall-apart wings 165°F (73.9°C). Any of which are cooked for at least 1 to 2 hours.
It also gives you precision control over the wings and then you just need a quick fry afterwards, so the skin never gets overcooked.
How to Prep Chicken Wings
Buying wings for the first time can be confusing. What are normally sold on menus as "chicken wings" are actually the drumette and the flat from whole wings. And in grocery stores you will often see "chicken wings" which are the whole wing.
It's easiest if you can find them already broken down, but otherwise it's relatively easy to do it yourself by running a sharp paring knife around the joints.
Once the wings are broken down into drumettes and flats, season them with salt. Place them in a sous vide bag in a single layer and seal.
What Time and Temperature for Sous Vide Chicken Wings
Because wings are so versatile you have a lot of time and temperature options you can explore. They all turn out great, but most people end up with a favorite they go back to time and time again.
A lot comes down to how tender you want your wings. My favorite sous vide wings temperature is 150°F (65.6°C)for a few hours. It's tender, juicy and amazing!
At the lower end, you can cook them at 140°F (60°C) for a few hours. This will cook them through and lightly tenderize them, but the resulting wings will still have a lot of bite to them.
For more fall apart wings, you can increase the temperature to 156°F (68.9°C). This will start to break down the collagen and connective tissue more.
If you really want them to be super-tender, just sous vide them at 176°F (80°C) for several hours and they will fall right off the bones. I also really enjoy 165°F (73.9°C) for an in-between texture.
The cook time is usually 1 to 2 hours, but the longer you cook them, the more they will tenderize and break down. So you can play around with longer times if you are looking for a specific result.
How to Finish the Wings
Regardless of the method you use to finish your wings, you first need to make sure the wings are really dry. This is best done by blotting them dry with paper towels and then placing them in the refrigerator over night on a wire rack to fully dry out.
Once the wings are dry, you have several options to finish them. While wings do have some nuances that I discuss below, you can learn some more about the best ways to sear sous vide foods.
The fastest way to crisp up the skin, and the one that results in the best texture and more crispness is to deep fry the wings. It also involves a lot of really hot oil, so please be VERY careful.
Heat up some oil to around 375°F to 400°F (190°C to 204°C). It's best with a large pot of oil, but I have also successfully shallow fried them in 2" to 3" of oil in a deep saute pan. If you have a dedicated deep fryer this is much easier.
Carefully place the already sous vided wings in the oil. Because they are already fully cooked through you just need to cook them long enough to crisp up the skin and reheat throughout. This ideally takes 1 to 2 minutes, though sometimes it may take longer if the oil dropped in temperature or the wings were frozen.
Once the skin is crisped up, carefully remove them from the oil. Season them and they are ready to eat!
On the Grill or Smoker
While I love a perfectly cooked deep-fried chicken wing, I don't always feel like dealing with a lot of hot oil. When that is the case I turn to my second favorite method, which is grilling.
When grilling sous vide chicken wings, the skin won't get nearly as crisp, but the added flavor from the grill (especially if you toss on some wood to add smoke) is worth it to me. Plus I love being outside and it's just a tad healthier than frying the wings :).
To grill the wings, heat your grill to high heat. Add the wings and cook for about 1 to 2 minutes per side. They should be good to go at that point!
To smoke your wings, you will usually need to trade off the amount of smoke you add with the crispness of the skin. The hotter the grill, the crisper the skin but the less time you will have for them to be in the smoke.
Under the Broiler
I can't always get outside and so I'll often turn to the broiler in my kitchen. It gets up to 550°F (290°C), which is pretty good for searing. The broiler also works great if I'm applying a BBQ sauce that I want to caramelize.
To broiler your sous vide wings, just turn it up to high. Place the wings in a single layer on a sheet pan, ideally on a wire rack, and place as close to the broiler as you can get while still heating them evenly.
You want to keep the broil time as short as possible, ideally 1 to 2 minutes per side.
I personally haven't air fried my wings before since I don't have one, but many people swear by it. As with all finishing methods, you want to use the highest heat you can for the shortest amount of time.
Searing chicken skin with torches is often hit or miss for me. Sometimes it works great, other times it just renders the skin completely, and it'll fall apart. If you want to give it a shot, there's a good chance it will work pretty decently.
If you do use a torch to sear your sous vide chicken wings, you'll want to make sure you re-heat the wings first. The torch doesn't transfer enough energy to raise the temperature very much.
How Do Sous Vide Wings Compare to Traditional Wings?
Using sous vide to make your wings does a great job of replacing the traditional "bake in the oven" or "fry once" wings. The sous vide pre-cook breaks down the collagen in the wings without over cooking them at all. Then the final frying stage simply crisps up the skin.
This is similar to the traditional double fry method (which sous vide delivers very similar results to). Similar to that method, you first cook the chicken wings at a relatively lower temperature to break down and tenderize the meat. Then you cook them at a higher temperature to crisp up the outside.
Traditionally, the double fry method uses oil in both steps, which was always too much of a hassle for me since I've never had a dedicated fryer. Being able to offload that initial cook to the sous vide machine greatly simplifies the entire process for me. It does take longer though, so if you have a dedicated fryer, you may be better off cooking them in there the whole time.
Best Simple Sous Vide Chicken Wings Master Recipe
Chicken wings are the perfect bar snack food, but with this simple sous vide chicken wing recipe you'll be able to make them at home whenever you want. This time and temperature results in tender wings that fall off the bone but still have some bite to them.
Prep Time: 35 Minutes
Cooktime: 1 to 2 Hours
Total Time: 1 to 2 Hours
Calories: 402 Calories
Tags: sous vide wings, sous vide chicken wings, chicken wings, chicken, sous vide, easy, simple
For the Chicken Wings
3 pounds chicken wings
1 to 2 teaspoons salt
1/2 to 1 teaspoons spice rub or herbs (optional)
Preheat the Water Bath: Start your sous vide machine preheating. I prefer 150°F (65.6°C) for a perfect braise-like texture that is extra juicy but many people want a more shreddable, fall version at 165°F (73.9°C).
Season the chicken wings: Trim off any fat or gristle. Salt the chicken wings then coat with any spices.
Seal in Sous Vide Bag: Place the chicken in a sous vide bag then seal the bag.
Cooking the chicken wings: Place the sous vide bag in the water bath and cook until tenderized, 1 to 2 hours.
Dry the chicken: Remove the sous vide bag from the water bath. Take out the meat and dry it off well. You can use paper towels or dish cloths, both work well.
Sear the wings: Quickly sear the chicken for 1 to 2 minutes per side, until just browned, then remove it from the heat.
Time to Plate: The plating will depend heavily on the final dish, but the chicken wings is now ready to be served with the other components of the meal.
Tips for Drying the Wings
The key to getting your wings crispy without overcooking them is to make sure they are completely dry. This can be accomplished in a few ways.
The first is after you sous vide them, remove them from the pouch and pat them dry with paper towels or a dish cloth. Then put then on a cookie sheet, plate, or wire rack and place them in the refrigerator for several hours, or even overnight.
The fridge is a perfect environment to remove the moisture from them. In addition, if the wings are cold when you go to crisp up the skin you have much more leeway.
Some people also recommend just frying them after you dry them off, but I've found that it definitely overcooks them. The wings still turn out great, but because they have been perfectly cooked already, and are hot, it is hard to get a crispy skin in a short enough time to prevent the temperature from raising.
Cooking Frozen Chicken Wings
You can easily sous vide frozen chicken wings. Just add 30 to 60 minutes to your original cook time and they will be just fine. It makes it really convenient since you can store them in the freezer and pull them out when you want.
Classic Buffalo Sauce for Sous Vide Wings
Buffalo sauce is a classic sauce for chicken wings.
It is a spicy, hot, and tangy sauce that is made from butter, hot sauce, and cayenne pepper or Franks hot sauce. The hot sauce can be replaced with other sauces such as Tabasco or Louisiana hot sauce. Other ingredients can also be added to the recipe such as vinegar or Worcestershire sauce depending on how you like it.
The original buffalo wing sauce recipe was created by Teressa Bellissimo in 1964 at her restaurant Anchor Bar in Buffalo, New York.
The recipe for the sauce is not complicated, but it does require some time for it to simmer. The ingredients are Franks hot sauce, butter, and chicken wings. You can make the sauce either mild or spicy depending on your preference.
Mix all the ingredients together and cook them over medium heat for about 5 minutes, letting them simmer to meld. Once you've finished cooking it, you can serve it with some celery sticks or blue cheese dressing as a dipper.
What Wings Can I Sous Vide?
The directions in this article are optimized for drumettes and flats but they will work with most types of wings, or "wing-like" preparations.
I have successfully made sous vided and deep fried chicken thighs and legs by increasing the cooking time to 2 to 3 hours. This would also work well for turkey legs.
Duck legs could also be cooked in this manner, though they may need some extra tenderization time.
Simple Sous Vide Wings Recipe
This recipe is for dead-simple sous vide wings that you can finish in hot oil or on the grill. You can also freeze the wings after sous viding them so you can easily eat them later.
Simple Sous Vide Chicken Wings Recipe
Published: March 25, 2020
By Jason Logsdon
Cooks: 156°F (68.9°C) for 1 to 2 hours
Serves: 4 as an appetizer
Sous Vide Chicken Wing Ingredients
2 to 3 pounds chicken wings
Sous Vide Chicken Wing Instructions
Preheat the water bath to 156°F (68.9°C) or your desired temperature.
If using whole wings, cut them into drumettes and wing flats, discarding the tips. Salt the wings and place in sous vide bags in a single layer. Seal the bags and place in the water bath. Cook the wings for 1 to 2 hours, or longer if you prefer them more tenderized.
Take the sous vide bag out of the water and remove the cooked chicken wings. Dry the wings thoroughly using paper towels or a dish cloth. If desired, place on a wire rack and set in the refrigerator for several hours or overnight, until dry. They can also be frozen at this point.
Heat some oil to 375°F to 400°F (190°C to 204°C). Carefully place the wings in the oil, working in batches if needed. Cook until the skin has crisped up and the wings are heated through, 1 to 4 minutes. Carefully remove from the oil. Toss with any sauce you prefer, then serve.
New to Sous Vide?
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What is the Best Sous Vide Wings Temperatures and Times?
Sous Vide Chicken wings are generally an easy food to cook, and they are pretty hard to screw up. If I want some bite, then I'll do 140°F (60°C) and for fall-apart wings 165°F (73.9°C), either for at least 1-2 hours.
140°F for 1 to 2 hours (60.0ºC)
Tender Braise: 150°F for 1 to 2 Hours (65.6ºC)
Firm but Tenderized: 156°F for 1 to 2 Hours (68.9ºC)
More Fall Apart: 165°F for 1 to 2 Hours (73.9ºC)
Really Fall Apart: 176°F for 1 to 2 Hours (80.0ºC)
Do you have experience cooking wings? Let us know your thoughts in the comments below!
This recipe is for my friends who love a smoky, spicy (I'm talkin' HOT) sauce. In many ways this is just a suped up BBQ sauce but it's... zestier thanks to a hit of lime juice and the chipotles in adobo, which make it so delightfully smoky and spicy.
Using sous vide to cook your chicken wings helps eliminate most of the guess work, always resulting in perfectly cooked chicken. This is very important because no one wants to serve undercooked chicken at a party. These wings are delicious when served with bacon-bourbon BBQ jam, or honey-chipotle BBQ sauce, or both!
Tender crispy chicken wings are always a big hit at any party! Using sous vide to prepare them helps eliminate most of the guess work which always results in crowd pleasing chicken. Since the frying process is now just used to crisp the skin, it can be done at a hotter temperature, resulting in an even crispier yet tender wing.
Sous Vide Wings Comments
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