Sous Vide Buffalo Chicken Wings
Meanwhile, in a wok or Dutch oven, heat oil to 400°F (205°C). Working in small batches, carefully add chicken and cook, stirring and flipping occasionally while adjusting heat to maintain a temperature of 375 to 400°F (190 to 205°C) until golden brown and crisp, about 3 minutes per batch. Using a spider or slotted spoon, transfer wings to paper towels to drain. When all the wings have been fried, transfer to bowl with sauce, toss to coat, and serve with blue cheese dressing and celery.
Published at Tue, 09 Apr 2019 10:28:03 +0000
