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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Well, I didn’t think to use binder with the notion that this was going to be a batch of jerky sticks. I think I’ll experiment with some binder next time. Thanks for the idea.
I guess the binder will pull it all together like it does and maybe bond the collagen 100%. As far as the binder retaining moisture, I’m guessing it’ll have to give up the moisture eventually when being dehydrated.I will have to experiment more with it.
Dehydrator temp: I can’t tell you what temp I used because I’m embarrassed to say I still have one of those old “set it and forget it” dehydrators. A good dehydrator is next in my list.
@PapaSop lol…I was checking out the stove too. It reminds me of the Bosch Kenmore that I have.
@Jonathon I am looking forward to that video.