Sous Vide Chicken Wings


  • Walton's Employee

    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!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Garlic Romano Chicken Wings

    Shop waltonsinc.com for Sous Vide Immersion Circulator

    Subscribe to WaltonsTV on YouTube


    Broil King Grills

    Imperial 590 Grill

    Walton's Sausage Stuffer

    33 lb Walton's Sausage Stuffer

Log in to reply
 


Recent Posts

  • @PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.

    read more
  • C

    ![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)

    I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
    I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.

    read more
  • @PapaSop I don’t buy too many packaged sausages these days (thanks to Walton’s!) but these were very good. They were on sale for $3.99 so I figured I couldn’t go wrong!

    F4D000E4-D0E3-4B94-8CCE-1D866392F4F7.jpeg

    I used the above seasoning on the pork along with an extra dusting of cayenne. The ‘Chicken Red’ works really when used liberally on chicken or pork. I don’t normally use premixed seasonings but this one is good and work fast to infuse flavor. It gives everything a great color. It’s salty and garlicky with a little heat. I stumbled upon it by chance and have only seen it at a grocer an hour from me. I stock up any time I get that way.

    read more

Recent Topics


Who's Online [Full List]

13 users active right now (2 members and 11 guests).
kingmtnmtpkrs, Nader, jazmanlm, Tex_77, ruppy41

Board Statistics

Our members have made a total of 5.5k posts in 1.2k topics.
We currently have 4.9k members registered.
Please welcome our newest member, jbg278.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

16
Online

4.9k
Users

1.2k
Topics

5.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.