Guest
Can Buffalo wings be made even better when cooked sous vide first? We think so. The low-and-slow cook in a hot water bath makes the meat incredibly tender and juicy without drying it out; frying the wings afterward sizzles the skin so that it's golden and crispy. After that, they need nothing more than a toss in the classic sauce of Frank's Red Hot and butter. FULL STORY: Immersion Circulator Used In This Video:
