Step 1

Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 160° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.

Step 2

When water is preheated, place chicken wings on cutting board. Pat each wing completely dry with paper towels, then liberally season all sides of wings with salt.

Step 3

Transfer wings to sealable, food-safe bag. Close bag and use vacuum sealer or water displacement method (see Notes) to remove as much air as possible.

Step 4

Fully submerge chicken wings in preheated water bath. Cook wings 2 hours at 160° Fahrenheit.

Step 5

Once 2-hour cook time is up, immediately remove bag of chicken wings from water bath. Preheat broiler on high heat. While broiler preheats, transfer chicken wings from bag to baking sheet. Pat wings completely dry with paper towels.

Step 6

When broiler is preheated, place baking sheet under broiler and cook wings 5 to 6 minutes or until skins are crisp and golden brown. Carefully remove baking sheet from broiler.

Step 7

Transfer wings to large bowl. Pour buffalo sauce over wings and toss or gently stir until wings are completely coated with sauce. Transfer wings to serving plate(s) and serve immediately with ranch or blue cheese dressing and celery sticks, if desired.