Sous Vide Chicken Wings
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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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