Sous Vide Chicken Wings
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Jonathon
You should try pressure cooked + deep fryed wings. Its my go to way to make the most tender, moist, and crispy wings. I do 15 min, then 10 min natural release, then 3-4 min deep fry at 375F. The meat just pulls from the bones. If you take the extra step, you can slide on bone out of the wingettes before frying, which makes its easy to just pull the meat clean off with your lips. -
Jonathon
You should try pressure cooked + deep fryed wings. Its my go to way to make the most tender, moist, and crispy wings. I do 15 min, then 10 min natural release, then 3-4 min deep fry at 375F. The meat just pulls from the bones. If you take the extra step, you can slide on bone out of the wingettes before frying, which makes its easy to just pull the meat clean off with your lips. -
Jonathon
You should try pressure cooked + deep fryed wings. Its my go to way to make the most tender, moist, and crispy wings. I do 15 min, then 10 min natural release, then 3-4 min deep fry at 375F. The meat just pulls from the bones. If you take the extra step, you can slide on bone out of the wingettes before frying, which makes its easy to just pull the meat clean off with your lips.mikemikemike do you pressure cook in oil or just the wings? is it pressure cook for 15 minutes, at what PSI? sounds like a quick way to get great wings. Thanks
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mikemikemike do you pressure cook in oil or just the wings? is it pressure cook for 15 minutes, at what PSI? sounds like a quick way to get great wings. Thanks
I use an Instant pot. 1 cup of water and about a dozen wings on a rack inside the pressure cooker. 15 minute, then turn off and wait 10 min to release the pressure. Let chill for 30 min in the fridge and then deep fry for 3 minutes.
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I use an Instant pot. 1 cup of water and about a dozen wings on a rack inside the pressure cooker. 15 minute, then turn off and wait 10 min to release the pressure. Let chill for 30 min in the fridge and then deep fry for 3 minutes.
mikemikemike I may need to break down and get an instant pot. I have only used a pressure cooker to date, but hear so much about these instant pots. Thanks
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mikemikemike I may need to break down and get an instant pot. I have only used a pressure cooker to date, but hear so much about these instant pots. Thanks
When i bought my Instant pot, 3 months later i bought a spare when they went on sale, thats how much i like and use it. I haven’t even had to use the spare, my original has been working great for 3 years.
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When i bought my Instant pot, 3 months later i bought a spare when they went on sale, thats how much i like and use it. I haven’t even had to use the spare, my original has been working great for 3 years.
mikemikemike Is it an instant pot brand or off brand. Need to get one.
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mikemikemike Is it an instant pot brand or off brand. Need to get one.
Instant pot brand. I have the 6 qt duo. I wouldn’t waste the extra money for the 8 qt since its only taller and not wider. plus, the more food you stuff in there the longer it takes to get up to pressure. And im pretty sure the 6 qt and 8 qt use the same watt heating element.
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Chef
Trust me, you are going to love it. 90 minute short ribs are amazing i have a really good coca cola and marsala short rib recipe that is amazing over top pressure cooked mashed potatoes . pressure cooked eggs perfectly peel, shredded chicken thighs for tacos, enchiladas…ect only take like 25 minutes and shred prefectly and stay moist and tender. -
Chef
Trust me, you are going to love it. 90 minute short ribs are amazing i have a really good coca cola and marsala short rib recipe that is amazing over top pressure cooked mashed potatoes . pressure cooked eggs perfectly peel, shredded chicken thighs for tacos, enchiladas…ect only take like 25 minutes and shred prefectly and stay moist and tender.mikemikemike I believe it. I know I swear by my pressure cooker. If it can get to pressure it should do wonders. I’ll be getting mine this weekend.
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This is pretty interesting.
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The trick with sous vide chicken is to know which temp will give you which texture. I’ve done sous vide fried chicken and other than the batter I used I would do it again.
Dr_Pain I plan on doing this sans and breading, I prefer my wings to be naked if you will.
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mikemikemike Sounds like I am going to have to look into an instant pot
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Dr_Pain I plan on doing this sans and breading, I prefer my wings to be naked if you will.
HerbcoFood said in Sous Vide Chicken Wings:
Dr_Pain I plan on doing this sans and breading, I prefer my wings to be naked if you will.
I am a big wing aficionado and wings are always naked but my experiment was leg quarters. I wanted a little crunch and it did not work out. I have another experiment I want to try but I may have to give up on fried chicken because I never get the crunch right (and I do have a very good deep fryer)
Now as a side note, I shared in the thread that I used some left over spatchcock chicken wings and fried those bad boys… I am DEFINITELY doing that again.
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HerbcoFood said in Sous Vide Chicken Wings:
Dr_Pain I plan on doing this sans and breading, I prefer my wings to be naked if you will.
I am a big wing aficionado and wings are always naked but my experiment was leg quarters. I wanted a little crunch and it did not work out. I have another experiment I want to try but I may have to give up on fried chicken because I never get the crunch right (and I do have a very good deep fryer)
Now as a side note, I shared in the thread that I used some left over spatchcock chicken wings and fried those bad boys… I am DEFINITELY doing that again.
Dr_Pain With fried chicken which I really don’t make too often as it is. Ill fry until I am happy with the color of the breading then throw it in the oven on a cooling rack and finish cooking the meat like that. Less frying time, the breading stays a wonderful color and nice and crispy.
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Dr_Pain With fried chicken which I really don’t make too often as it is. Ill fry until I am happy with the color of the breading then throw it in the oven on a cooling rack and finish cooking the meat like that. Less frying time, the breading stays a wonderful color and nice and crispy.
HerbcoFood said in Sous Vide Chicken Wings:
Dr_Pain With fried chicken which I really don’t make too often as it is. Ill fry until I am happy with the color of the breading then throw it in the oven on a cooling rack and finish cooking the meat like that. Less frying time, the breading stays a wonderful color and nice and crispy.
I will have to try that… I’ve tried panko, cornstarch, corn meal and still not happy
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