Best Ever Sous Vide Chicken Wings

Sous Vide Chicken Wings on A Bed of Lettuce

5 from 5 reviews

Sous vide chicken wings is by far the best way to melt the connective tissue in chicken wings and produce ultra-crispy, juicy, and tender wings every single time.


  • 3 pounds of chicken wings (whole wings, wingettes, drumettes, or a mix of them)
  • Cooking oil with a high smoke point
  • Sauce or dressing of your choice

For the Best Ever Wing Seasoning Mix:

  • 1 1/2 teaspoons sea salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon cumin seeds (or ground cumin)
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper


  1. Set up the sous vide: Set up an immersion circulator and preheat the water to 160°F (71°C) or other desired temperature. I used the KitchenBoss G320 sous vide cooker and set the timer for 2 hours.
  2. Prepare the chicken wings: If using whole wings, separate them by cutting into drumettes, wingettes, and wing tips. Save the tips for stock or discard them. Pat the wings dry with paper towels. Place them in a large mixing bowl.  
  3. Mix the seasonings: In a small bowl, combine salt, paprika, ground cumin, cumin seeds, black pepper, garlic powder, and cayenne pepper. Mix well.  
  4. Coat the wings: Pour the seasonings into the mixing bowl and use both of your hands to coat the wings well.  
  5. Bag the wings: Prepare two large sous vide vacuum sealer bags or Ziploc bags. Place all wingettes in one bag and drumettes in the other. Arrange them in a single layer and vacuum seal or use the water displacement method to seal if using Ziploc bags.
  6. Sous vide the chicken wings: Submerge the chicken wing bags in the preheated water bath.
  7. Air-dry the wings: Once the wings are done, move them into an ice-water bath to chill rapidly. Open the bags and transfer the wings to a plate or baking sheet in a single layer. Pat them dry with paper towels as much as possible. Let them air-dry in the fridge without cover for a few hours, ideally overnight.
  8. Finish: Add 2-3 inches of cooking oil to a wok or Dutch oven and heat the oil until a drop of water sizzles when it lands or to 400°F (205°C). Working in batches, use tongs to carefully place the dried wings in the hot oil. Don’t overcrowd the wok or Dutch oven. Fry each side for about 90 seconds, flipping occasionally until golden brown and crisp. Transfer the wings to a plate lined with paper towels to drain.  
  9. Serve: Dip the wings in your preferred sauce and enjoy!