Sous Vide Piri Piri Chicken Wings

MrWigan

I'm loving the Sous Vide/Egg Combo at the moment.  I tried out some chicken wings over the weekend.  

Put them in Piri Piri spices and then in the water bath for 2 hours at 64C.

Got the Egg to 200C and through them onto crisp them up for about 10 minutes

Painted them with some Nando's Piri Piri HOT sauce and then served them up.

Lessons learnt, leave them on Egg for longer for crispier skin as a few could have been better.  

HeavyG

Nice!

I go thru a LOT of Nando's Peri Peri sauces. Mostly their garlic sauce.

Plutonium

what did the bag look like post sous vide? Does a lot of the fat render?

I've thought about this method since I used to frequently use the Alton Brown steam then bake technique in my pre-egg days.

MrWigan

Plutonium said:

what did the bag look like post sous vide? Does a lot of the fat render?

I've thought about this method since I used to frequently use the Alton Brown steam then bake technique in my pre-egg days.

There was a little bit of fat in the bag but I didn't really pay that much attention.

Photo Egg

looks great...was there a reason to only SV at 64C? That is only about 147 degrees. SV at a higher temp would render more fat?
Not criticizing, asking because I don't know.
Thanks

MrWigan

Photo Egg said:

looks great...was there a reason to only SV at 64C? That is only about 147 degrees. SV at a higher temp would render more fat?
Not criticizing, asking because I don't know.
Thanks

I just followed the recipe on the Anova website.  About 5 recipes all said 64...  Never thought of increasing the temp for removing fat.  I pretty much poured the wings out of the bags onto the Egg so any fat would have hit the charcoal and given some good flavoured smoke.

At least that was my theory and it worked quite well...

J-dubya

Photo Egg said:

looks great...was there a reason to only SV at 64C? That is only about 147 degrees. SV at a higher temp would render more fat?
Not criticizing, asking because I don't know.
Thanks

147 is perfect for chicken, IME.   They just need to be super dry before searing if you want crispy. 

Photo Egg

J-dubya said:

Photo Egg said:

looks great...was there a reason to only SV at 64C? That is only about 147 degrees. SV at a higher temp would render more fat?
Not criticizing, asking because I don't know.
Thanks

147 is perfect for chicken, IME.   They just need to be super dry before searing if you want crispy. 

Was not questioning the fact that 147 is safe or done. Just asking if cooking "wings" SV at a higher temp would render more fat?
I would never think of doing a chicken breast higher than 147.

J-dubya

Photo Egg said:

J-dubya said:

Photo Egg said:

looks great...was there a reason to only SV at 64C? That is only about 147 degrees. SV at a higher temp would render more fat?
Not criticizing, asking because I don't know.
Thanks

147 is perfect for chicken, IME.   They just need to be super dry before searing if you want crispy. 

Was not questioning the fact that 147 is safe or done. Just asking if cooking "wings" SV at a higher temp would render more fat?
I would never think of doing a chicken breast higher than 147.

It's a good question - again for me it wouldn't be worth it anyway.    But, I think I would consider a longer time versus a higher temp if my goal was to render more fat - obviously with beef we are talking about rendering fat on/in the muscle (and breaking down collagen), but here, with chicken, we are talking about the skin. 

My concern with a higher temp would also be that the wings would literally fall apart.