To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 165°F (74°C) with the precision cooker. Leave it to preheat.
Prepare the seasoning of the chicken by mixing the salt, garlic powder, paprika, and pepper in a separate bowl.
Season your chicken in a zip-lock bag. Ensure proper coverage of the chicken by the spices.
Now, for the ‘Water displacement’ technique, close the bag containing the chicken wings completely except one corner to allow air to come out. Dip the bag in a water-filled container, keeping the zip-line above the water surface. Close the zip-line completely.
Dip the bag completely in the Sous Vide container. Leave it to cook for 1.5 hours.
When the time is over, remove the chicken from the bag. With paper towels, dry both sides completely.
Prepare the buffalo sauce by mixing the hot sauce, butter, honey, and garlic powder.
Spread half the sauce on the chicken wings well. Transfer the wings to a baking tray and put it under the broiler for 3-5 minutes until they are crispy.
Serve them with the rest of the buffalo sauce for dipping and enjoy!