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Sous Vide Chicken Wings Approach
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HellrodKC
Posts: 174
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?
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?
Comments
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Might as well put some flavor into that bag on Saturday.
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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.
XL & MM BGE, 36" Blackstone - Newport News, VA -
170 x2hrs will do it. @JohnInCarolina turned me on to a jerk wings recipe that is pretty damn good.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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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?1 LBGE in Chapel Hill, NC -
CarolinaCrazy said:Over kill?XL & MM BGE, 36" Blackstone - Newport News, VA
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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 advanceVisalia, Ca @lkapigian -
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've made a note never to piss you two off." - Stike -
Thanks @JohnInCarolina ...also thinking of skipping the dredging and just frying since these will be tossed in a sauce, any thoughts on that appreciatedVisalia, Ca @lkapigian
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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"I've made a note never to piss you two off." - Stike
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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 appreciatedVisalia, Ca @lkapigian
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For the jerk wings, did you season in the bag while SVing @JohnInCarolina?
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:For the jerk wings, did you season in the bag while SVing @JohnInCarolina?"I've made a note never to piss you two off." - Stike
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