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(Serious Eats)   Need to make the PERFECT chicken wings. Two words: sous vide   (seriouseats.com) divider line
    More: Spiffy, Buffalo wings, Meat, Cooking, Chicken, chicken wing, Frying, Cooking techniques, chicken wings sous vide  
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848 clicks; posted to Food » on 09 Apr 2019 at 2:20 PM (10 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2019-04-09 02:14:27 PM  
Tag it and bag it? No thanks. Fry in oil 10 minutes, drain, mix equal parts Frank's hot sauce and butter, dump wings and sauce mix in bowl, cover and shake.
 
2019-04-09 02:21:15 PM  
Two words air fryer
 
2019-04-09 02:26:19 PM  

cameroncrazy1984: Two words air fryer


Dredge in flour seasoned with salt, pepper and paprika. Air fry 21 minutes at 390 (the max on mine).

Melt half a stick of butter, combine with 1/2 cup Franks and 1 teaspoon salt. When cooking is done toss wings in sauce, eat immediately.
 
2019-04-09 02:27:06 PM  
Personally I kind of prefer them smoked, but Gopher has it right for general wings.
 
2019-04-09 02:32:11 PM  
I like to marinate the wings in Frank's overnight. Then into some seasoned flour and deep-fry for ~10 minutes. Toss in a bit more sauce and eat. Yum, now I know what to make for dinner.
 
2019-04-09 02:35:20 PM  
Don't care if you want to waste all that time, but this is the best seasoning for chicken.
img.fark.netView Full Size
 
2019-04-09 02:40:34 PM  
If you're going to sous vide stuff, for the love of god get some reusable plastic vacuum baggies. Sooooo much less waste.

/treehugger
 
2019-04-09 02:40:57 PM  
I love my sous vide machine. I use it mostly for steaks and fish though. I've never made wings at home. Seems like too much work when there are a couple of places within a few minutes of my house that have good wings and I can run a grab a dozen for about 10 bucks.

Some things are just better done in the oven or crock pot too. Like ribs. I tried to sous vide ribs once and didn't like how they came out. I had them in for 30 hours and they were pretty chewy. Maybe they were just crappy quality which is entirely possible. The grocery store I go to seems to stock their meat aisle with the floor scrappings from the slaughter house.

I have a really hard time finding good quality meat and fish around here.
 
2019-04-09 02:42:54 PM  
Got two other words for subby.
 
2019-04-09 02:43:08 PM  
I remember in the 70's they tried to make boil in bag food a thing, and people just laughed at it.
Now it's all the rage and we are calling convection ovens air fryers...
 
2019-04-09 02:44:13 PM  
yeah, no.
 
2019-04-09 02:46:51 PM  
You misspelled deep fryer
 
2019-04-09 02:47:20 PM  
How did someone in a bar in farking Cheerio town figure this out before twee little Kaitlins came along.

It's not hard, fry, bake or grill them then toss in franks and melted budda. Grab a cold pint and watch the Bills lose.
 
2019-04-09 02:47:29 PM  

mrsleep: I remember in the 70's they tried to make boil in bag food a thing, and people just laughed at it.
Now it's all the rage and we are calling convection ovens air fryers...


Actually, I think air-fryers circulate aerosolized oil (rather than just circulated hot air) to fry the food, so not quite the same thing.
 
2019-04-09 02:47:55 PM  
I actually like my wings a little dry. Been using Sweet Baby Ray's sweet red chili sauce instead of traditional buffalo
 
2019-04-09 02:48:04 PM  

Klivian: cameroncrazy1984: Two words air fryer

Dredge in flour seasoned with salt, pepper and paprika. Air fry 21 minutes at 390 (the max on mine).

Melt half a stick of butter, combine with 1/2 cup Franks and 1 teaspoon salt. When cooking is done toss wings in sauce, eat immediately.


This, but I use the oven. The wings go in the fridge for a few hours for the flour to dry out the skin
 
2019-04-09 02:48:14 PM  

dv-ous: If you're going to sous vide stuff, for the love of god get some reusable plastic vacuum baggies. Sooooo much less waste.

/treehugger


I just use ziplock bags and I suppose I could reuse them but I'm washing them.
 
2019-04-09 02:50:35 PM  
I have two more words: Par boil.

I don't have an air fryer, and I like my wings naked, so I par boil the excess fat off and then crisp them up in the oven afterward.
 
2019-04-09 02:51:34 PM  

Gubbo: Klivian: cameroncrazy1984: Two words air fryer

Dredge in flour seasoned with salt, pepper and paprika. Air fry 21 minutes at 390 (the max on mine).

Melt half a stick of butter, combine with 1/2 cup Franks and 1 teaspoon salt. When cooking is done toss wings in sauce, eat immediately.

This, but I use the oven. The wings go in the fridge for a few hours for the flour to dry out the skin


Yep.  That's best if you have time (and I do the deep fry).

And while Frank's is great and all, try the same recipe with Louisiana Hot Sauce (red dot).
 
2019-04-09 02:53:39 PM  
Brine them in 1:1 salt+sugar.
Oil them lightly.
Roast them on parchment paper at 450°F for 10 minutes a side.

That is all.
 
2019-04-09 02:56:23 PM  

empres77: I have two more words: Par boil.

I don't have an air fryer, and I like my wings naked, so I par boil the excess fat off and then crisp them up in the oven afterward.


I steam wings the night before frying them. Gets them nice and tender and tightens the skin up. Skin gets super crispy in the fryer but the meat stays tender and juicy. Also, don't have to fry for as long so if you are doing a large number of wings it can cut down on some cooking time.
 
2019-04-09 02:58:14 PM  

Bonerific: empres77: I have two more words: Par boil.

I don't have an air fryer, and I like my wings naked, so I par boil the excess fat off and then crisp them up in the oven afterward.

I steam wings the night before frying them. Gets them nice and tender and tightens the skin up. Skin gets super crispy in the fryer but the meat stays tender and juicy. Also, don't have to fry for as long so if you are doing a large number of wings it can cut down on some cooking time.


Username checks out :D
 
2019-04-09 03:17:44 PM  
While I've already got a pretty good wing recipe/method, I still like to try new things, so I will be trying this method next time I do wings.
 
2019-04-09 03:27:59 PM  
FTA:

Fully submerge the wings in the hot water bath and cook for one or two hours, depending on the water temperature.

Nope. I'm out. If I want wings, I ain't waiting 2 f*cking hours.
 
2019-04-09 03:31:38 PM  
sorry boys but an air fryer just doesn't cut it, create that crispiness that deep frying will
 
2019-04-09 03:36:48 PM  
You need a pressure frier.
 
2019-04-09 03:42:32 PM  
i grill mine slowly - use a two-zone setup with the wings on the outside to cook, then move them over the heat to crisp once they're cooked through

/my wing sauce is melted butter with a touch of dark brown sugar, hot sauce, and fresh garlic.
 
2019-04-09 03:50:53 PM  
sounds french
 
2019-04-09 03:54:44 PM  
Go to Publix. Grab wings in the deli. Done.
 
2019-04-09 04:06:53 PM  
There's some very good ideas in this thread.

Truth be told, I have never made my own wings. Not even once.
 
2019-04-09 04:08:49 PM  
I don't trust food writers who obsess over the dryness of white meat. There's so many ways of minimizing that problem it's like being snobby that you only know how to cook half a farking bird.

/prefer dark meat myself, but give me a break
//never tried sous vide, seems boring
///3
 
2019-04-09 04:23:02 PM  

Rev.K: There's some very good ideas in this thread.

Truth be told, I have never made my own wings. Not even once.


I tried and it didn't come out so well, but to be fair we were baking them and had no idea what we were doing.

Now I just walk across the street to a bar.
 
2019-04-09 04:38:25 PM  
Well, they're no Leeloo Minaï Lekatariba-Laminaï-Tchaï Ekbat de Sebat.
 
2019-04-09 04:56:19 PM  
This

empres77: I have two more words: Par boil.

I don't have an air fryer, and I like my wings naked, so I par boil the excess fat off and then crisp them up in the oven afterward.


This. But I finish mine on the grill.  Sauce 'em with Franks mixed with some of the awesome broth you just made.
 
2019-04-09 05:08:37 PM  
I have sous vide wings and they were disappointing to say the least. Still had to fry them to get the skin as crispy as I liked. Now we just deep fry them and toss in any of the large varieties of hot sauce I have in the house. Also for all my Midwest farkers Meijer store brand wing sauces are better and cheaper than the ones you get from Buffalo wild wings.
 
2019-04-09 05:40:03 PM  
I lightly smoke mine first with applewood.

After that, fry and then toss in some Franks.  Put 'em back in the fryer and take 'em out and toss them in some more Franks.
 
2019-04-09 05:52:16 PM  
Does anyone still use Tabasco? I haven't in years, maybe I should try again...what would be a good ratio of Tabasco/butter to start with?
 
2019-04-09 06:08:30 PM  
Many things do well in sous vide.  Fowl is not on that list - turkey, chicken, duck, you name it

/if you haven't, check out the YouTube channel Sous Vide Everything
 
2019-04-09 06:12:34 PM  
Thinking about getting a Vortex thingy for the Weber, it's a cone shape to put your charcoal in and it's supposed to create, well a vortex, up and over the wings so it would be like a convection oven I guess.

img.fark.netView Full Size
 
2019-04-09 06:33:40 PM  
It's hard to justify making some kind of chicken  dishes at home when commercial establishments are so cheap. It's like ice cream. (Bear with me.) Your home churned ice cream isn't going to be better than the commercially available premium stuff. So, unless you've got some unique flavor you just have to have, save your effort and just buy it. Same with chicken.
 
2019-04-09 09:54:40 PM  

zeroflight222: Many things do well in sous vide.  Fowl is not on that list - turkey, chicken, duck, you name it

/if you haven't, check out the YouTube channel Sous Vide Everything


This is simply wrong. There are other, equally good methods of cooking dark meat, but breast meat is fantastic sous vide. Granted, even then I would prefer dark meat.
 
2019-04-09 10:00:22 PM  

cretinbob: You misspelled deep fryer


Sous vide wings - at least in this recipe - are finished by deep frying, just for a shorter time.

And you may need to dial in your process, but sous vide wings - when properly done - are excellent. Fall apart tender, yet shatteringly crisp.

/ Make sure to remove from the bag immediately after sous viding, and dry the wings thoroughly. If you chill the wings first, then remove them from the bag, the congealed bits of juices on the wings will become a potential fire hazard as they cause the oil to boil over in the frying phase.
 
2019-04-09 11:18:44 PM  

phlegmjay: zeroflight222: Many things do well in sous vide.  Fowl is not on that list - turkey, chicken, duck, you name it

/if you haven't, check out the YouTube channel Sous Vide Everything

This is simply wrong. There are other, equally good methods of cooking dark meat, but breast meat is fantastic sous vide. Granted, even then I would prefer dark meat.


Yep. And as TFA notes, duck confit is incredibly easy sous vide, and uses a lot less fat.
 
2019-04-10 12:03:27 AM  
I just today cooked two batches of wings sous vide, stuck one bag in the fridge for the future, and seared one batch on a new small wood-fired grill I just got that reaches 1000 degrees in 5 minutes. They came out fantastic. Bagged them with plenty of spice rub, 165 degrees for 3 hours with the Anova IC, removed from bag and dried off, spritzed with olive oil and seared about 2 minutes a side on the Cook Air grill. Juicy, plump, flavorful chicken with crispy skin.

The big benefit of sous vide for me is batch cooking, so that I have a good supply of delicious pasteurized food in the fridge that I can then sear and eat.  It's really convenient.
 
2019-04-10 12:12:30 AM  
IHadMeAVision:
//never tried sous vide, seems boring

It's just another way to cook that works quite well for some things. It is only boring if you think an oven or a fryer or a grill is boring. It's just a tool, a method. A useful cooking tool is only boring if you're a lousy cook.
 
2019-04-10 12:50:26 AM  

yakmans_dad: It's hard to justify making some kind of chicken  dishes at home when commercial establishments are so cheap. It's like ice cream. (Bear with me.) Your home churned ice cream isn't going to be better than the commercially available premium stuff. So, unless you've got some unique flavor you just have to have, save your effort and just buy it. Same with chicken.


Don't you blaspheme in here! Don't you blaspheme in here!
 
2019-04-10 01:24:56 AM  

tkgeisha: Thinking about getting a Vortex thingy for the Weber, it's a cone shape to put your charcoal in and it's supposed to create, well a vortex, up and over the wings so it would be like a convection oven I guess.

[img.fark.net image 850x522]


Get a cheap aluminum tray, poke some holes in it, put it in the middle, put in some charcoal and start it. Same damned thing. I have some of those toys for my Weber and they're all just gimmicks.
 
2019-04-10 02:37:57 AM  

dodecahedron: IHadMeAVision:
//never tried sous vide, seems boring

It's just another way to cook that works quite well for some things. It is only boring if you think an oven or a fryer or a grill is boring. It's just a tool, a method. A useful cooking tool is only boring if you're a lousy cook.


I'm not purposefully trying to be dismissive, but I will admit I'm kind of a luddite when it comes to cooking and lean too much on tradition. I'm admittedly a gadget-hater, too. I used a crockpot once in my life for pulled pork and while the results were better than I previously got in the oven, I thought "how can I make my oven more like a crock pot," and it worked wonders for the next time I roasted pork in the oven.
 
2019-04-10 07:26:56 AM  
Jesus H. Christ, it's a farking chicken wing.
 
2019-04-10 07:49:10 AM  

IHadMeAVision: dodecahedron: IHadMeAVision:
//never tried sous vide, seems boring

It's just another way to cook that works quite well for some things. It is only boring if you think an oven or a fryer or a grill is boring. It's just a tool, a method. A useful cooking tool is only boring if you're a lousy cook.

I'm not purposefully trying to be dismissive, but I will admit I'm kind of a luddite when it comes to cooking and lean too much on tradition. I'm admittedly a gadget-hater, too. I used a crockpot once in my life for pulled pork and while the results were better than I previously got in the oven, I thought "how can I make my oven more like a crock pot," and it worked wonders for the next time I roasted pork in the oven.


We all use what works for us. I guess the thing that tends to bug me is when people are dismissive about things they haven't even tried. I am not trying to convince or convert anyone, but as a single person living alone who eats low carb, I've found the sous vide device to have a bunch of unexpected benefits that I didn't even anticipate.

That I can cook something in its own juices and make it taste great is one thing, but to stick a package I've cooked in the fridge and have it stay fresh for a month without freezing makes it easier for me to make delicious impromptu dinners quickly, and also saves me money because I throw out a lot less spoiled food. It isn't 'boiled food' and it is far from boring, and you don't have to use it for everything. If you want fast chicken wings and you haven't pre-cooked some and have them in the fridge ready for finishing like I try to do, then you make them another way that time. The biggest issue I have with sous vide is the plastic waste, because I use a vacuum sealer.
 
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