I have had my sous vide for a couple years now but mainly used for red meat. I finally started using sous vide for chicken and was blown away by the results. I was fully aware that sous vide is a part of the cooking process and not the whole thing. Results have been the juciest wings I have ever ate.
Temp 165f for 1 Hour – I prefer my wings to have a little spring to it
Air fried for 5-7 minutes to brown it. Gordan Ramsay says color means flavor, and I agree.
Sauced and air fried for additional minute to cook the sauce on. These are teriyaki wings sprinkled with roasted sesame seeds.
How do you do your wings?
by SunDevilTank
5 Comments
… is this considered sous vide?
Only in a water bath for 1hr? That doesn’t seem long enough.
If you season them before you put them in the air fryer, do a light sprinkle of baking powder also, it helps crisp the skin. I don’t usually sous vide mine, but I use the baking powder and bake them at 425, for 45 minutes, they are tender and crispy every time. I also keep my flats and drums together. I feel like it usually makes for a juicier wing.
That does look good. That temp is pretty hot so an hour would certainly do it. I would certainly try this.
You can parboil wings (just boil them in water) and then bake them and they turn out surprisingly well (if you don’t want to burn a plastic bag etc).