How to Make Sous Vide Chicken Wings | Serious Eats
For more great Instant Pot recipes, please visit InstantPotEasy.com
Can Buffalo wings be made even better when cooked sous vide first? We think so. The low-and-slow cook in a hot water bath makes the meat incredibly tender …
Adding a tiny amount of honey to the franks red hot takes this up a level.
So how long did it take you to fry the wings for perfect crispness?
TEAM WINGETTES!!
you keep saying stand back, use a splash guard lol
I should just start sleeping with these chefs
Where dud you get that thermometer? I love the way it attaches to the pot.
Ok. So how do you determine weight to time for doneness?
How do you fry stuff without the wife yells at you due to oil splattering everywhere?
This is dumb, defeats the purpose
Awesome… i hate uncooked wings🤣
Still prefer to steam the wings before frying or ovening the things. I don't have to waste a few plastic zip lock bags/foodsaver bags, and I don't have to wait an hour before they are falling off the bone tender.
joule …down vote
Please someone tell me how to say sous vide
Looks amazing.
You cent SUVEE wangs
I never understood these types of wings, why fry them to crisp them up, then make them soggy and wet with sauce bath :s
I season wings and put them in the oven with potato’s. The fat from the wing goes into the potato’s and they taste marvellous chicken like
No batter wings are best
You already have the oil out. Just make them the normal way.
both of those times and temperatures are wrong…and if you are going to deep fry them there is no need to sous vide them.
I don't understand? I have a sous vide and enjoy it, but for something small like wings, they only take about 8 minutes in a good deep fryer without sous vide. Is there really much of a difference?
Or just fry them for ten minutes @ the same temp
I just order mines from wing stop.
Lol what's next? "How to sous vide your coffee"
Sous Vide is for perverts.
Wingettes for life!
I think ChefSteps had a better recipe for wings. And it doesnt take 10+ hours. However i like seeing new methods for making them.
Why not just fry them in the first place?
Why make wings in an air fryer for half an hour when you can cook chicken wings overnight with three sets of things to wash?
I brine mine with baking soda and salt for 3 hours then proceed to SV
Not worth the time for a small difference
Since I’m not keen on getting a largely unnecessary piece of kitchen equipment like that thing, couldn’t I pull off the same thing with a low heat oven poach?
For the love of god, why are you plating with your fingers!
while i do like wings i disagree on the practice of killing baby chickens to get these smaller size wings for buffalo sauce & bleu cheeses
I’ve tried wings every way.. including sous vide at both of these temps. My favorite method is still coating them in corn starch and double frying them. That way the skin/coating stands up to the sauce. For a dry rub wing I prefer to rub, smoke, then fry them. It’s how we do it at several of my sister’s restaurants and they’ve been voted some of the best wings in Minneapolis (one of Alton Brown’s too 3 favorite food cities)