Sous Vide BBQ Chicken Wings

It’s tailgating season and these wings are so easy to make that you won’t be missing out on any touchdowns. Just let your Nomiku take care of everything. 

Serves 4 


  • 2 lbs Chicken Wings 
  • ½ cup BBQ Spice Rub (We used Left Coast Foodworks’ Red Eye Rub)
  • 4 Tablespoons Butter



  1. Set Nomiku water bath up and turn temperature to 64°C (147°F).
  2. Rub all of the chicken wings with your favorite spice rub blend.
  3. Prepare two gallon sized zip bags. In each bag, place 1 lb of wings and 2 tablespoons of butter. Seal using the water displacement method.
  4. Sous vide for 2 hours. Remove from water bath, broil wings in the oven until crispy (around 5 minutes), and serve immediately! If taking this to tailgate, cool the bag in an ice bath and transport in an iced cooler to event. Finish the wings on a hot grill when ready to serve, about 2 minutes each side or when grill marks are present and wings have been heated through.


Sous Vide BBQ Chicken Wings2014-10-12 05:11:00 GMTfootball season,molecular gastronomy,football,tailgating,foodporn,food,chef,cooking,how to,recipe,barbeque,wings,wing,chicken,bbq,nom,sous vide,sousvide,nomiku

Tags: barbeque, bbq, chef, chicken, cooking, food, foodporn, football, football season, how to, molecular gastronomy, nom, nomiku, recipe, sous vide, sousvide, tailgating, wing, wings.