Sous Vide Chicken Wings

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    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 Wings

    Recipe

    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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  • Regular Contributors

    Jonathon
    You should try pressure cooked + deep fryed wings. Its my go to way to make the most tender, moist, and crispy wings. I do 15 min, then 10 min natural release, then 3-4 min deep fry at 375F. The meat just pulls from the bones. If you take the extra step, you can slide on bone out of the wingettes before frying, which makes its easy to just pull the meat clean off with your lips.

  • Team Blue

    mikemikemike I’d agree! I’ve had sous vide chicken once and I’ll never do it again. IMO the texture is just wrong. lol

  • Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User

    mikemikemike do you pressure cook in oil or just the wings? is it pressure cook for 15 minutes, at what PSI? sounds like a quick way to get great wings. Thanks

  • Regular Contributors

    Chef

    I use an Instant pot. 1 cup of water and about a dozen wings on a rack inside the pressure cooker. 15 minute, then turn off and wait 10 min to release the pressure. Let chill for 30 min in the fridge and then deep fry for 3 minutes.

  • Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User

    mikemikemike I may need to break down and get an instant pot. I have only used a pressure cooker to date, but hear so much about these instant pots. Thanks

  • Regular Contributors

    Chef

    When i bought my Instant pot, 3 months later i bought a spare when they went on sale, thats how much i like and use it. I haven’t even had to use the spare, my original has been working great for 3 years.

  • Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User

    mikemikemike Is it an instant pot brand or off brand. Need to get one.

  • Regular Contributors

    Chef

    Instant pot brand. I have the 6 qt duo. I wouldn’t waste the extra money for the 8 qt since its only taller and not wider. plus, the more food you stuff in there the longer it takes to get up to pressure. And im pretty sure the 6 qt and 8 qt use the same watt heating element.

  • Regular Contributors

    Chef
    Trust me, you are going to love it. 90 minute short ribs are amazing i have a really good coca cola and marsala short rib recipe that is amazing over top pressure cooked mashed potatoes . pressure cooked eggs perfectly peel, shredded chicken thighs for tacos, enchiladas…ect only take like 25 minutes and shred prefectly and stay moist and tender.

  • Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User

    mikemikemike I believe it. I know I swear by my pressure cooker. If it can get to pressure it should do wonders. I’ll be getting mine this weekend.

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