Sous Vide Buffalo Chicken Wings

Servings size: 8 Wings

Ingredients:

• 8 Chicken wings
• Vegetable Oil
• Salt
• Freshly ground black pepper
• 1/4 tsp Red Pepper Flakes
• 1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
• 1/3 cup salted butter

Instructions:

• Fill a large cambro with warm water and set your circulator to 165F.
• Place vacuum sealed chicken (pre-salted and peppered) directly into water bath and cook for 2 hours.
• Remove from water bath and place bag in to an ice bath for 5 minutes to stop cooking.
• Remove chicken from bag and drain liquid.
• Lay chicken on a cooling rack and place in the fridge for at least one hour.
• Fill a large/sturdy pot with oil (approximately 40% full) and heat until 400F.
• While oil is heating, melt butter and combine with hot sauce and red pepper flakes.
• Once oil has reached 400F, carefully add the chicken wings.
• Cook wings for approximately 3-4 minutes, just until golden brown.
• Add wings to sauce right out of the fryer and toss to coat.
• Plate wings and serve with your favorite Ranch or Blue Cheese dressing.