Made another batch of sous vide chicken wings (skin on) today. Four hours at 137 F (I've found three hours to be sufficient in the past, but four hours gives me assurance that even if I bagged them poorly, pasteurization will be achieved). Afterwards, I briefly cool them in an ice bath. Meanwhile, I mix corn starch and dry rub in a big plastic bowl. Then I dry the wings and add them to the bowl, then put the lid on and give them a good shake to coat. Next, I lightly fry them in oil, a minute or two per side, to give them some texture and color. So I end up with wings with the juicy goodness of sous vide chicken.
by Paul__miner
9 Comments
137 wow I do mine at like 160!
137 gang!
What’s the textural difference between 137 and 160?
I mean these look terrible. No offense bud but they don’t look good.
Seriously, wtf. This is either rage bait or just plain nasty.
Filing a restraining order on behalf of the entire city of Buffalo.
This seems like a solution without a problem, if you’re frying anyway, why are we doing sous vide? An inch more oil and you’re in a way better spot
There’s no reason to cook wings at steak temps, you can’t hurt them. SV at 160, play with the cook time to get the texture you prefer. Blast them with a heat source for color and skin crispness. The best part about *grilling* wings or any chicken is you know they’re already perfect inside, you’re just adding that fire grill taste.
/r/Sous vide has gone too far