Sous Vide Chicken Wings
Meat Hacks: Sous Vide Chicken Wings
Learn about cooking Chicken Wings Sous Vide Style with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Sous Vide Chicken Wings
We have been playing around with our new Vacmaster SV1 Sous Vide Immersion Circulator a lot recently, we’ve done steaks, Eggs, Carrots and a few other things but one thing I’ve been wanting to try is Wings. I love chicken wings but always have a hard time getting them to come out as crispy at home as they are in a restaurant so I figured I’d try to cook them sous vide and seeing if that helps.
I started with whole wings and cut them up into drumsticks, wingettes (also known as the best type of wing) and the tips. First thing you need to do is separate the tip, next throw the tip out, they are useless as they are all skin and bone. Next slice some of the skin connecting the drumstick to the wingette and then cut down through the joint to separate them.
We are going to be using two dry shakes and two wing sauces today. For the dry shakes we have Bloody Mary Wing Shake and our overall favorite Garlic Romano Wing Shake. I use this garlic Romano on everything, it’s good on so much more than just wings! I lightly seasoned both sides of the wings and then put them in a vac bag. For the Sauces I put the wings in the vac bag first and then added the sauce.
Next, we vacuum packed them with the Vacmaster VP215 to get a nice tight seal so the heat from the water could come into contact with the entire wing. I set our SV1 to 160 degrees and set it up for 4 hours.
Once the four hours are done we are going to take them out of the package, pat them dry with a paper towel and let them come back down to room temperature. Next I will roll them in some flour and fry them in some peanut oil, though you can use canola oil just as easily. Get the oil up to 400° and let them until they are nice and crispy, since we have already sous vide them we don’t need to worry about the internal temp, we are just trying to get them to crisp up.
For the wings we did in sauce we are going to put them in a bowl with more of the sauce and coat them again.
So the wings were cooked perfectly all the way through, they were incredibly tender and had an amazing taste. For whatever reason they werent as crispy as I would have liked. I think there were two reasons for that. First, I don’t think I let them cool and dry enough between sous vide cooking and frying, I was just too excited to get to it. Second, it was cold and windy and I didn’t want to wait outside anymore for the oil to heat up so I put them in at 360°, I should have waited till 400°. Either way the wings were incredible and I will use Sous Vide cooking to make them again!
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As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.