Sous Vide

Elijah

Has anyone ever tried sous vide wings?

smak

yep...  I do it somewhat regularly.   No BGE involved.

Go 160 or 170 for at least hour, typically 2.  Some recipes say 4 to 8 hours.   Pat the wings dry and fry (400*) for 3-5 mins to get them crispy.  Toss them in a sauce of choice.

One time when we were having a party, I did the sous vide in the morning then patted dry the wings and put them in the frig for the rest of the day and did the frying later.   Worked like a charm.  I was able to crank out bunch of wings in short order at the party time.

Skiddymarker

MC at Home has some recipes that I've tried. The finished wings were more Asian style, sweet/spicy and gooey. I have cooked wings in the sous vide, cooled then breaded and deep fried. Did not find it did anything better than just breading and deep frying. 

Elijah

smak said:

yep...  I do it somewhat regularly.   No BGE involved.

Go 160 or 170 for at least hour, typically 2.  Some recipes say 4 to 8 hours.   Pat the wings dry and fry (400*) for 3-5 mins to get them crispy.  Toss them in a sauce of choice.

One time when we were having a party, I did the sous vide in the morning then patted dry the wings and put them in the frig for the rest of the day and did the frying later.   Worked like a charm.  I was able to crank out bunch of wings in short order at the party time.

That was what I was planning. It'd be nice to get 100 out the time it normally takes to do 20 just frying.

Elijah

I will ask though. Are they of the same quality crispiness wise?

smak

As long as your oil is hot you will get crispy results.

Quality wise they were at least the same as just frying.   Because the meat was already cooked and you are just crisping the skin I think I get better consistency.

When doing bigger batches I break out the camp stove.  More BTUs plus keeps the frying smell outside

ChillyWillis

Well I've never done sous vide wings, but I have done sous vide fried chicken and it came out just as crispy as normal fried chicken. Just make sure that all of the meat is properly dried after coming out of the bag and before you dredge the meat and you should be fine. 

It's so much easier to cook for a large group this way. Ill never do fried chicken any other way again.