Sous Vide Wings

Sous Vide Wings

I wanted to share a blog with you all that I really love called Foodoo, it is clever and has a lot of great recipes. This one in particular I thought was awesome! I am ashamed to say I have no idea why I didn’t think to do Chicken Wings Sous Vide before. This recipe has 4 different sauces, feel free to make all 4 or any combination thereof.

Sous Vide Chicken Wings, picture by Foodoo

The Sauces:

Honey Garlic Sauce Ingredients:

  • 3 cloves of garlic, chopped
  • ½ inch nub of ginger, chopped
  • 2 tablespoons of honey
  • 1 tablespoon of soy sauce
  • Salt and pepper to taste


  • Combine all ingredients together
  • Reserve 1 tablespoon of mixture for tossing

Aji Amarillo Sauce Ingredients:

  • 3 Aji Amarillo peppers, seeded and roughly chopped (or 3-4 tablespoons of Aji Amarillo paste)
  • ½ white onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tablespoons white vinegar
  • 1 teaspoon of olive oil
  • Salt and pepper to taste


1. In a pan, sauté the peppers, onion and garlic over medium heat, until the onions are translucent and the peppers softened. (If using the paste, do not include it in this step).

2. Transfer mixture into a blender, add in vinegar, salt, pepper (and paste if using) and blend until smooth.

3. Reserve 2 tablespoons of mixture for tossing.

Habanero Sauce Ingredients:

  • 6 habanero peppers
  • 3 tablespoons of white vinegar
  • 1 teaspoon of oil or butter (I actually used duck fat here, because I had some left over. This would even take well to bacon grease)


1. Combine all ingredients in a blender and blend until smooth
2. Reserve 1 tablespoon for tossing

Classic Wing Sauce Ingredients:

  • 4 tablespoons of hot sauce (I used classic Franks)
  • 2 tablespoons of butter

Cooking the Wings

Set the temperature of you Sous Vide circulator to 160F

If you are making wings of each or multiple sauces, do not combine more than one sauce type to a vacuum seal bag.

In each bag, place the chicken wings along the bottom and pour the designated sauce over the wings. Vacuum seal.
Once the sous vide has reached the desired temperature place all four bags in and let cook for 4 hours.

Just before the 4-hour mark, heat broiler to 500F and line a rimmed baking sheet with parchment.

Carefully remove each bag from the water bath, cut open and drain excess liquid.

Arrange wings on the baking sheet and broil for 10-15 minutes, flipping once half way through.

Remove from oven and toss each wing in their remaining sauce.

Vacuum Sealed Chicken Wings with each sauce