Level of difficulty 1.0
Preheat your sous vide bath to 135 F/56 C. Vacuum seal the wings in single layers in heat rated plastic bags. Sous vide process the packages for 5 hours.
When the interval has elapsed, shock the packages in iced water until they achieve 70 F/21 C. Refrigerate at 40 F/4 C until day of service. The sealed wings can be safely refrigerated in this state for at least two weeks.
Day of service
Preheat the oven to 400 F/200 C. If you use an air-fryer, pre-heating is not usually indicated because the air space is so small.
Remove the packages from the refrigerator.
Remove the wings from the packaging.
Gently separate the wings from each other.
Dust lightly with powdered egg white. If you prefer, combine one fresh egg white with 1 oz water and beat well. Use a pastry brush to apply sparingly to the surface.
Mist with water (not necessary if you use fresh egg whites).
Sprinkle with desired seasonings. Adding a little paprika to your rub will facilitate coloring.
Turn the wings over.
Repeat the procedure with the egg whites.
Repeat the seasoning procedure and spray (or drizzle) with a light coating of oil. Allow to rest for five minutes. Spread the wings out on a screen or an oiled cookie sheet. Use the oven’s broiler function (or a 450 F/230 C oven) to crisp the surfaces on both sides of the wings. A toaster oven/air fryer can also be used. Internal temperature should be at least 130 F/55 C.
Arrange the carrot and celery sticks on the plate and apply 1 oz blue cheese dressing to the plate. Combine the wing sauce with the melted butter and blend or shake well.
Arrange the wings on the plate and drizzle sauce over them. Garnish with chopped parsley (optional).
Of course, the option of dredging the wings in flour and deep frying at 350 F/150 C still remains…