Sous Vide Chicken Drumsticks

5 from 1 vote

These sous vide chicken drumsticks are ultra tender and juicy, and coated in a honey sriracha glaze and caramelized before serving.

Prep Time5

Cook Time4 10

Total Time4 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 369kcal

Season the chicken with salt and pepper, and place on a wire rack over a baking sheet or large plate. Let sit in the fridge, uncovered, for 6-8 hours, or overnight.
Heat a sous vide water bath to 160°F.
Place the chicken legs in a vacuum seal bag and seal.
Cook in the water bath for 4-6 hours.
Remove from the water bath and bag and pat dry.
Heat an oven to 500°F. Toss the chicken legs with the honey sriracha glaze and place on a parchment paper lined baking sheet.
Place the chicken legs in the oven for 7-10 minutes, until glaze starts to caramelize and turn brown.
Remove and serve hot.

Combine all the ingredients in a small saucepan and simmer on medium to medium-low heat for 3-5 minutes, until thickened and sticky. Set aside until ready to use.

If you don't have a vacuum sealer, you can use the water displacement method (see instructions in post above).

To ensure even cooking, make sure the legs are in a single layer in the bag.

Pat the legs as dry as possible before coating them in the glaze - removing excess moisture helps the skin get crispier.

Make sure the bag stays submerged during cooking to ensure even cooking - use sous vide magnets or weights as needed.

You can cook them for as little as 2 hours, but they will come out most tender cooking them for 4 hours.

For a juicier, more toothsome texture, cook them at 150°F-155°F. For a drier, fall off the bone texture, cook them at 165°F.

Frozen chicken drumsticks can be cooked straight from frozen by adding 30 minutes to the cook time.

Watch the legs while they roast in the oven as the glaze can burn if left too long.