Sous Vide Chicken Wings Approach

HellrodKC

Hey everyone, planning ahead for the Superbowl this weekend and wanted to get your thoughts on this plan. 

Saturday:
Salt and pepper wings, into the bath at 145* for a couple of hours.
Remove from bath, into an ice bath to chill, then pat dry, and leave in the fridge uncovered overnight

Sunday:
Grill at 400* until heated through and lightly charred and cripsy, toss with sauce and serve.

Thoughts?

Legume

Might as well put some flavor into that bag on Saturday.

johnnyp

I cook SV wings a lot.  I do 171F/2hrs.  Great texture. 

As for adding flavor in the bag, nothing really penetrates other than salt.  Anything else is just a surface treatment.  I do them naked, then season before throwing them on the egg.

If you're going to cook them in advance, consider shocking them cold to minimize your time in the danger zone while cooling.  To shock, think SV cooking, but in reverse.  Still sealed, submerge them in an ice water bath for rapid cooling.

caliking

170 x2hrs will do it. @JohnInCarolina turned me on to a jerk wings recipe that is pretty damn good. 

CarolinaCrazy

I haven't tried this yet, but now I am! I have a batch of wings ready to take a bath

After Sous Vide, I think i'll air dry them in the fridge w/ a cornstarch dredge over night to help them crisp up.  Over kill?

johnnyp

CarolinaCrazy said:

  Over kill?

Yes. 

lkapigian

Bump ( didn't want to start another, and hey at least it's a 2018 thread  ) 

Will the Sous Vide, Shock then refrigerate work if deep frying the next day or so later ? Or is that best if just warming on the grill?

Thanks in advance 

JohnInCarolina

lkapigian said:

Bump ( didn't want to start another, and hey at least it's a 2018 thread  ) 

Will the Sous Vide, Shock then refrigerate work if deep frying the next day or so later ? 

I think it should, yeah.  Lots of recipes out there for fried chicken with SV as a first step.

lkapigian

Thanks @JohnInCarolina ...also thinking of skipping the dredging and just frying since these will be tossed in a sauce, any thoughts on that appreciated

JohnInCarolina

lkapigian said:

Thanks @JohnInCarolina ...also thinking of skipping the dredging and just frying since these will be tossed in a sauce, any thoughts on that appreciated

Personally, I think fried chicken (with dredging) tossed in sauce is a great combo.  So I’d dredge, but either way - I bet they won’t disappoint.

lkapigian

JohnInCarolina said:

lkapigian said:

Thanks @JohnInCarolina ...also thinking of skipping the dredging and just frying since these will be tossed in a sauce, any thoughts on that appreciated

Personally, I think fried chicken (with dredging) tossed in sauce is a great combo.  So I’d dredge, but either way - I bet they won’t disappoint.

Thanks again @JohnInCarolina

thetrim

For the jerk wings, did you season in the bag while SVing @JohnInCarolina?

JohnInCarolina

thetrim said:

For the jerk wings, did you season in the bag while SVing @JohnInCarolina?

Yep.  Works nearly as well as a long marinade.