Wings in the sous vide have been amazing and my new favorite way to make them!
160f for 2 hours then I put them on a wire rack in my fridge for the skin to dry out. Finish on the grill for a little crisp then finish in your favorite sauce. They fall off the bone!
by FlatWelcome4998
8 Comments
AwwwSkiSkiSki
Ok fine. I’ll try it.
ckckjax
I will definitely try this! Did you start from frozen?
ckckjax
Ok great! Thanks so much for the info!!
FF9FTW
I do mine 145 for 2.5 hours then crisp them up in the air fryer, fantastic.
hey_im_cool
I’ve tried it and was unpleasantly surprised. I felt they were a little softer but not necessarily any better than my go to methods, which are way less of a hassle. I’ll have to give it another go
Disastrous_Square_10
Sorry but they look pretty rubbery and gross
kikazztknmz
I’m gonna try it one of these days because I do love just tossing a bag from the freezer into the sous vide when I get home then a quick finish that takes a couple minutes. But I also like to pressure cook them for 8 minutes then crisp them in the deep fryer, which is how I usually get crispy but fall off the bone. I’ll have to try a side-by-side comparison.
fuhnetically
I do this with most chicken I plan on grilling. Cuts the cook time by 75% while over the grill, and it’s so much juicier and awesome. Probably never going back.
8 Comments
Ok fine. I’ll try it.
I will definitely try this! Did you start from frozen?
Ok great! Thanks so much for the info!!
I do mine 145 for 2.5 hours then crisp them up in the air fryer, fantastic.
I’ve tried it and was unpleasantly surprised. I felt they were a little softer but not necessarily any better than my go to methods, which are way less of a hassle. I’ll have to give it another go
Sorry but they look pretty rubbery and gross
I’m gonna try it one of these days because I do love just tossing a bag from the freezer into the sous vide when I get home then a quick finish that takes a couple minutes. But I also like to pressure cook them for 8 minutes then crisp them in the deep fryer, which is how I usually get crispy but fall off the bone. I’ll have to try a side-by-side comparison.
I do this with most chicken I plan on grilling. Cuts the cook time by 75% while over the grill, and it’s so much juicier and awesome. Probably never going back.