Are you tired of dry, overcooked chicken drumsticks? I know I was! That’s why I fell in love with sous vide cooking. It’s revolutionized the way I prepare chicken legs at home, and I’m excited to share everything I’ve learned with you.
Sous vide chicken drumsticks are juicy, tender, and packed with flavor – literally the best chicken legs you’ll ever taste. But the question everyone asks me is: how long does it take to sous vide chicken drumsticks? Let’s dive into the juicy details!
The Short Answer
For perfect sous vide chicken drumsticks
- Temperature range: 148°F (64.4°C) to 165°F (73.9°C)
- Time range: 2 to 12 hours (depending on your preferred texture)
- My personal favorite: 165°F for 6 hours when I have the time! The bone means drumsticks need at least 2 hours to cook through completely.
What Makes Sous Vide Chicken Drumsticks Special?
Before we get into the nitty-gritty timing details, let’s talk about why sous vide cooking is so amazing for chicken legs.
Chicken drumsticks contain more fat and connective tissue than chicken breasts, which makes them perfect candidates for sous vide cooking. The gentle, precise temperature control allows that connective tissue to break down slowly while keeping all the moisture locked in
The result? Chicken that’s:
- Evenly cooked from edge to center
- Incredibly juicy and tender
- Perfectly safe to eat
- Impossible to overcook (well, almost!)
- Fall-off-the-bone delicious
Detailed Sous Vide Timing & Temperature Guide for Chicken Drumsticks
After experimenting with many combinations (my family has eaten A LOT of chicken legs!), I’ve narrowed down the best options:
For Tender, Juicy Drumsticks with Some Bite:
- Temperature: 148°F (64.4°C)
- Time: 4 to 6 hours
- Result: Moist, tender meat that still has texture
For Medium-Tender Drumsticks:
- Temperature: 141°F (60.6°C)
- Time: 4 to 6 hours
- Result: Very juicy with a firm texture
For Fall-Off-The-Bone Texture:
- Temperature: 165°F (73.9°C)
- Time: 6 to 8 hours
- Result: Ultra-tender, meat that easily pulls away from the bone
For Shreddable Meat:
- Temperature: 165°F (73.9°C)
- Time: 8 to 12 hours
- Result: Perfect for tacos, sandwiches, and other recipes needing shredded chicken
Note While you can cook at lower temperatures, I prefer staying at 148°F or higher for safety and texture. Some people go as low as 141°F but you’ll notice some pink hues around the bones (though it’s perfectly safe to eat).
Step-by-Step: How to Sous Vide Chicken Drumsticks
Now that you know the timing secrets, let’s walk through the entire process:
What You’ll Need:
- Chicken drumsticks (fresh or frozen)
- Sous vide precision cooker
- Large container or pot for water bath
- Zip-lock bags or vacuum sealer bags
- Seasonings of your choice
- Olive oil (optional but recommended)
- Cast iron skillet, grill, or broiler (for finishing)
Basic Seasoning Mix (My Go-To):
- 1 teaspoon paprika (regular or smoked)
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
The Process:
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Prep your water bath: Fill a large container with water and set your sous vide machine to your desired temperature (I usually go with 148°F for everyday cooking or 165°F when I want fall-apart texture).
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Season the drumsticks: Pat the chicken legs dry with paper towels. Drizzle with olive oil and generously season with your spice mix. The oil helps the seasonings stick better.
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Bag the chicken: Place the seasoned drumsticks in a single layer in your sous vide bag. If using a zip-lock, use the water displacement method to remove air: seal all but one corner of the bag, slowly lower it into water until just below the zip line, then seal completely.
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Cook: Submerge the bag in your preheated water bath. Make sure the chicken is fully underwater (use weights if needed). Cook for your chosen time based on your desired texture.
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Finish with a sear: This step is optional but highly recommended! After sous vide cooking:
- Remove drumsticks from the bag and pat completely dry
- Heat a skillet over medium-high heat until smoking hot
- Sear the drumsticks for about 1 minute per side until the skin is crispy
- Alternatively, use a grill or broiler for that perfect finish
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Rest: Let the chicken rest for a few minutes before serving.
Helpful Tips for Perfect Sous Vide Chicken Drumsticks
After making these countless times, I’ve picked up some tricks:
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Cooking from frozen? Add 30-45 minutes to your cook time. No need to thaw first – that’s the beauty of sous vide!
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Want crispy skin? Pat the chicken VERY dry before searing. Any moisture will create steam instead of crispiness.
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Floating bags? Use a heavy spoon or kitchen tongs to weigh down the bag in the water bath.
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Make ahead: You can chill the cooked drumsticks in an ice bath, refrigerate for up to 3-4 days, then quickly reheat and sear when ready to serve.
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For extra crispy skin: You can remove the skin before sous vide cooking, then crisp it separately in a 375°F oven while the chicken is cooking.
Why Does Bone-In Chicken Take Longer?
You might wonder why bone-in chicken drumsticks need at least 2 hours when boneless chicken cooks faster. It’s simple – the bone acts as an insulator and slows down heat transfer to the center of the meat.
This is actually good news! It means the chicken around the bone stays juicier, but it also means you need patience to ensure everything reaches a safe temperature.
Can You Overcook Chicken Drumsticks in a Sous Vide?
One of the best things about sous vide cooking is that it’s very forgiving with time. While there technically is a point where the texture might become too soft, it’s hard to truly “ruin” sous vide chicken legs.
If you accidentally leave them cooking for 12 hours instead of 6, they’ll still be perfectly edible – just more tender and possibly shreddable rather than sliceable.
My Favorite Sauce Pairings for Sous Vide Chicken Drumsticks
Once you’ve mastered the basic technique, it’s all about the flavors! Here are some of my favorite ways to finish these drumsticks:
- Classic BBQ: Brush with your favorite barbecue sauce before the final sear
- Honey Sriracha: Mix equal parts honey and sriracha with a splash of soy sauce
- Garlic Butter: Melt butter with minced garlic and herbs, then brush on after cooking
- Bourbon BBQ: A smoky-sweet finish that caramelizes beautifully
- Chipotle Mustard: Spicy and tangy for those who like heat
Perfect Side Dishes
These juicy drumsticks pair well with almost any side, but my favorites include:
- Sous vide potatoes or carrots (might as well use that water bath!)
- Fresh steamed broccoli
- Simple garden salad
- Creamy coleslaw
- Corn on the cob
Frequently Asked Questions
Can I sous vide frozen chicken drumsticks?
Absolutely! Just add 30-45 minutes to your cooking time. They may try to float, so be sure to weight them down.
How long do sous vide chicken drumsticks last?
Store them in an airtight container in the refrigerator for 3-4 days. They’re perfect for meal prep! You can also freeze them for up to 3 months.
Do I need to brine the chicken before sous vide cooking?
Nope! That’s one of the beauties of sous vide – it keeps the meat juicy without any brining or special preparation.
What if I don’t have a vacuum sealer?
No problem! The water displacement method with zip-top bags works perfectly. Just make sure to use bags designed for food storage that can handle warm temperatures.
Can I reuse the cooking liquid from the bag?
I wouldn’t recommend it. While it contains flavor, it also contains raw chicken juices that were heated at a relatively low temperature.
Conclusion: Sous Vide Chicken Drumsticks are a Game-Changer
I’m still amazed at how sous vide cooking has transformed my chicken drumstick game. No more dried-out meat, no more worrying about under or overcooking, and no more bland chicken!
To recap the timing question: Cook your sous vide chicken drumsticks between 148°F-165°F for anywhere from 2-12 hours depending on your texture preference. My personal sweet spot is 165°F for 6 hours when I have time, but even 2 hours at 165°F will give you safe, delicious results.
Give this method a try, and I promise you’ll never look at chicken drumsticks the same way again. They’ll become your go-to for easy weeknight dinners, meal prep, and even entertaining!
Ingredients for sous vide chicken drumsticks
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Any kind of chicken legs work great here – like I always say, the higher quality your meat, the better your results will be. That said, this is an amazing, budget conscience recipe as it works really well even with cheap grocery store brand chicken drumsticks.
Honey: Any kind of honey works great here – you can even use this hot honey for some extra spice!!
Sriracha: Im a big fan of the Rooster (Huy Fong) brand sriracha, but any version will work. You can also substitute chili garlic sauce or even a chili paste like gochujang.
Unsalted butter: I always recommend using unsalted butter so we can control the salt content of the recipe. You can also substitute ghee if you prefer the nutty flavor.
Sous vide time and temperature charts
| Temperature | Results | Time |
| 150°F – 155°F | More firm, juicy texture | 4-6 hours |
| 156°F – 160°F | Perfectly juicy and tender | 4-6 hours |
| 161°F – 165°F | Drier, shreddable fall-off-the-bone texture | 4-6 hours |
Remove and serve hot.
**You can also use these tender chicken legs to make sous vide fried chicken!
