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Sous Vide Wings?
minniemoh
Posts: 2,145
in Appetizers
We got invited to the neighbors tonight for dinner, bball games, and beers. I had some frozen wings that I put in sous vide at 170 with about an hour and a half to spare before they need to go on the egg for crisping and sauce. I've never done this before. Are they going to have a decent texture if they get an 1:15 to 1:30 in the bath before going direct on the grid?
Advice appreciated.
Advice appreciated.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
eggAddict from MN!
Comments
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I don't think I've ever done them frozen and into the bath, so I can't say for sure. But that's the temp I do them at. I do mine for 2 hrs. Texture is never a problem."I've made a note never to piss you two off." - Stike
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Just found out I have enough time for 2 hrs in the bath. Paper towel dry and on the grid. Was planning on going direct at 350-400 to crisp and sauce. Sound like that will work? @JohnInCarolina
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
minniemoh said:Just found out I have enough time for 2 hrs in the bath. Paper towel dry and on the grid. Was planning on going direct at 350-400 to crisp and sauce. Sound like that will work? @JohnInCarolina
I just cook them on the grill until they have as much char as I want. The good thing is you know they’re cooked, so there’s no danger in them being under done."I've made a note never to piss you two off." - Stike -
Open to trying it, just wondering what the benefits might be. Is it simply the assurance they are cooked?Phoenix
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blasting said:Open to trying it, just wondering what the benefits might be. Is it simply the assurance they are cooked?"I've made a note never to piss you two off." - Stike
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I have had Johns sous vide jerk wings, Fantastic!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I’ve done jerk chicken this way too, and it turned out well.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Ahhh, marinated wings - that makes sense. Thanks.
Does anyone have a link right handy to John's jerk chicken wings? They sound pretty good - I did a search and it didn't pop up.Phoenix -
Ok guys. Back at noon on Friday I sent 20 wing flats and drummies swimming in Georgia Red Wings marinade for a 54 hour swim. I intended to egg them late Sunday afternoon. The weather forecast was for an inch of snow. BUT instead we were hammered with no less than 9" of very heavy wet snow plus now it is turning cold! The term of "widow maker snowfall" is bothering me.
Now I'm wondering about this talk of sous vide wings. Iffin I had to sous vide them how well could the skin on these work out? My concern obviously is a clammy weird skin texture. -
blasting said:Ahhh, marinated wings - that makes sense. Thanks.
Does anyone have a link right handy to John's jerk chicken wings? They sound pretty good - I did a search and it didn't pop up.
"I've made a note never to piss you two off." - Stike -
SV then finished on the grill is now my favorite way to prepare wings. Like JIC said above, just cook them until your happy with the color. Perfect. Every single time.
@RRP I’d love to know how the Georgia red wings turn out if you try them. The skin will be turrible coming out of the bath. Use the broiler or the egg to solve that problem
XL & MM BGE, 36" Blackstone - Newport News, VA -
johnnyp said:SV then finished on the grill is now my favorite way to prepare wings. Like JIC said above, just cook them until your happy with the color. Perfect. Every single time.
@RRP I’d love to know how the Georgia red wings turn out if you try them. The skin will be turrible coming out of the bath. Use the broiler or the egg to solve that problem -
Thanks for the help everyone.
Just getting back to follow up here. The wings turned out pretty good. I think I could have gone 160 degrees and been fine in the sous vide. I went raised direct and ended up at 500 degrees (I walked away from the egg with the dome open for too long). I usually do wings indirect after an air-dry in the fridge and have that process pretty dialed. I sauce when the skin crisps and then set the sauce. The only thing that I wasn't happy with on the SV wings was the raised direct grilling took all the heat/flavor out of my sauce. I may try these again but I will drop them in an ice bath for a few minutes before going on the grid. I think they were a little overdone from the high heat and time it took to get the skin crispy. Forgot to take any pics... but they looked like wings. HA!
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
I don’t think I’ve ever posted the recipe, but here it is:
Thank you for sharing, do you mind sharing what book this is from? I mostly use my sous vide for reheating, Egg Bites, and some veggies. Looking to use it more. Definitely doing this recipe soon!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
smbishop said:
I don’t think I’ve ever posted the recipe, but here it is:
Thank you for sharing, do you mind sharing what book this is from? I mostly use my sous vide for reheating, Egg Bites, and some veggies. Looking to use it more. Definitely doing this recipe soon!"I've made a note never to piss you two off." - Stike -
JohnInCarolina said:smbishop said:
I don’t think I’ve ever posted the recipe, but here it is:
Thank you for sharing, do you mind sharing what book this is from? I mostly use my sous vide for reheating, Egg Bites, and some veggies. Looking to use it more. Definitely doing this recipe soon!
Thank you!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
caliking said:I’ve done jerk chicken this way too, and it turned out well.Keepin' It Weird in The ATX FBTX
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JohnInCarolina said:smbishop said:
I don’t think I’ve ever posted the recipe, but here it is:
Thank you for sharing, do you mind sharing what book this is from? I mostly use my sous vide for reheating, Egg Bites, and some veggies. Looking to use it more. Definitely doing this recipe soon!
1 LBGE in Chapel Hill, NC
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