How to Make Sous Vide Chicken Wings | Serious Eats
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- 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 and juicy without drying it out; frying the wings afterward sizzles the skin so that it's golden and crispy. After that, they need nothing more than a toss in the classic sauce of Frank's Red Hot and butter.
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Wow, you're back! It's been a whii.....waaaait a second this isn't Chefsteps!
I don't have a problem with this method but I just don't think there is enough meat for the result to be different enough between this method and Kenji's oven wing recipe to warrant getting out and using the sous vide. They turn out great when cooked in the oven.
Generally I'd agree with this. The only reason I'd go with this route is if I was planning on cooking wings _during_ a party, where the pre-cooking can allow for fast cooking of wings on demand.
Yeah, especially since he's taking them up over 70c. I wouldn't break 63 on a wing.
basically, you are the sum of all that is wrong on the planet, fuking people who prefer quantity over quality, like those whiny bastards who complain if they don't have at least 30 choices on the menu, here a piece of advice don't procreate and if you do allow someone else to educate them
After the sous vide, I sauce the wings and put them in my air fryer for 5 minutes at 400 degress. The skin will crisp and infuse the sauce flavor. When ready to serve them, sauce one more time. Now the skin is crisp and freshly sauced. Great for party prep.
I should just start sleeping with these chefs
If you’re gonna fry them anyways, why bother with sous vide? Way quicker to just fry them for like 12 minutes.
I’m from Buffalo, New York. You failed. Good vibes, amigo.
Let's review the title of this video together:
*How to Make Sous Vide Chicken Wings*
Do please point out to me where the word "buffalo" is used? In the video he only added a buffalo sauce to his chicken wings, he didn't call them buffalo wings.
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
Chicken wings are not from baby chickens. A chicks wing is like your pinky if you bend it. These are from full sized adult chickens.
Having JUST got a sous vide machine this is great timing!
TH-cam knows
Dude. Me too
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
I've found this method works great for grilling wings. You cook them hot and fast on the grill and they get crispy with a bit of char. Makes for killer wings
gtfo with your grilled wings. the hell man
emmereffing don’t knock it til you try it
I always smoke then grill mine. Or smoke then fry. Or double fry.
Grilled wings are good but you gotta try throwing some blackening seasoning on them, then grill'em up.
I've been air fryering them to finish them off. Great compromise and much easier and cheaper than oil frying them just to finish their outside.
4:09 this grease ball was all out of breath and really contemplated whether or not he actually wanted to bite that wing that took him over 24 hours and wayyyy too much effort to make.
I read somewhere that while the bag itself will be fine up to 190 degrees, the seals on a ziploc run the risk of coming apart at around 160-170 degrees, which is why I've never tried to Sous Vide any chicken in ziplocs before.
The seal shouldn't be in the water anyway though, so that shouldn't matter. As you can see here, he still has the tops poking out of the water. Vacuum sealed bags can be completely immersed.
I hope you're not cooking your chicken breasts over ~145F... We've had good luck cooking carrots at 185F for an hour in a Ziploc Freezer bag, seal and all in the water. Chicken thighs at 155F for 6+ hours were fine too.
Chicken thigh 165 for 1 hour is fantastic
Where's my fave.....STELLA?? Feature her on more vids
5:29 a true intellectual
I am not waiting 24 hours for wings. Just grill them at that point.
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?
Kind of what I was thinking...
the idea behind gourmet cooking is that the quickest/easiest is not always the best result
with the sous vide and drying stage you don't have to dirty anything, the sous vide container doesn't get dirty, and to dry you can just use some foil or whatever. The advantage is that you can prep them, for a party for example, you could deep fry the wings as the guests arrive so the food with be hot and fresh and it would remove a lot of the guesstimates.
If it doesn't fit you, don't do it.
But it works for me often.
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Is wingette a common thing to call them? I always heard them called flats
heard some "wing-expert" refer to it as a "flapper" the other day. yeah, I call em flats
I called it middle wing
Drumette and....wait for it...wingette. Makes sense to me.
I just eat them
Adding a tiny amount of honey to the franks red hot takes this up a level.
Interesting method. I would like to try this method vs just frying or Kenji's method to see the difference in juiciness. Honesty though, I think this method would work better on larger chicken pieces.
Get some thighs, breasts, and drums, Sous Vide, cool in the fridge, then batter and fry at a high temp quickly to just cook the batter and bring up internal temp! Sauce on the side though ;)
These look so good and I'm a vegetarian.
Really??
I never understood these types of wings, why fry them to crisp them up, then make them soggy and wet with sauce bath :s
True statement: I’ve never thought about not burning my hand
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.
But you also don't get a super crispy skin - the only real end result of that is that you render some of the fat so it smokes less in the oven
you keep saying stand back, use a splash guard lol
I tried souz vide then oven baked wings a while back.
Does not work at all. The skin went gummy
Kenji's method for Oven Baked wings really is a stronger method than using Sous Vide before the oven.
th-cam.com/video/Gg7mNNKYvGA/w-d-xo.html
My though for why the oven wouldn't work is that the time the wings need in the oven for the skin to crisp up is too long relative to the fact that the meat is already cooked. A finishing method like deep frying is more suitable for sous vide, so this is still a valid method, but one I'd reserve if I was doing wings fresh at a party (where all the wings are pre-cooked, and are just being fried to finish off).
What is the brand of the thermometer probe?
Could’ve just fried it lmao would’ve eaten the chicken the day of 😂
What is the device you are frying them on (Brand)?
Link in description
No batter wings are best
joule ...down vote
TEAM WINGETTES!!
Where dud you get that thermometer? I love the way it attaches to the pot.
I believe that thermometer comes with the Polyscience/Breville "Control Freak Induction Cooking System" stove. It's my dream as it is expensive!!! I can't justify owning one.
Clumping up meat like that is a good way to make the inside pieces never reach the goal temperature!
Wingettes for life!
I don't get it... if you're gonna fry them anyways why not just fry them in the first place? How does the sous vide help them not dry out if you still do the high heat fry? By the time the outside is crisp, the inside would be cooked either way.
Federico Presti agreed. If the point was to reduce time in the fryer then raise the temperature and go shorter time. 3 minutes in at 380 or whatever it was for such little meat?
And if the point of frying already cooked chicken was to get the skin crispy, then why add so much sauce at the end??
They’re just trying to push the sous vide, probably sponsored
@@air_preep nah, there are so many recipes where sous vide would be appropriate, why shill for them with one like this?
Cooking them all the way in the fryer would have taken 15-20 minutes. Because they're already perfectly cooked and cold from the fridge, he can perfectly brown the skin in 3 minutes at a high temperature while only just warming the inside through.
@@pennyfarting It would take about 10 minutes, I've seen recipes that call for as little as 8. I've done chicken tenders with breast that haven't come out dry so I don't know how wings could...
Second
Looks amazing.
sous vide for two hours, pat down, dry over night, fry them
why not just... fry them?
So how long did it take you to fry the wings for perfect crispness?
He literally says the time.
He said Around 3 min at 400°
Build the wall.... of wings
5th
I'll stick to kenji's oven wings
Same. Definitely not a fan of frying like that.
third
Not worth the time for a small difference
could it be broiled instead after the sousvide?
Seconded!
Why not just fry them in the first place?
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?
i agree, if you are going to fry them, then don't bother with sous vide
Awesome... i hate uncooked wings🤣
Ok. So how do you determine weight to time for doneness?
You don't need to worry about that generally-stick to the formula he states, as long as the water heater maintains the 160-165 degree temperature after wings are immersed. I use the 160 degrees for 2 hours for safety's sake, but there isn't a big problem if you go over the stated times if you want. They get to the water temp, and basically don't go anywhere after that.
@@cuivre2004 you’re not understanding. Every weight of meat cook differently. Weight = cook time. Thats what I need to know. You cant throw in a 20 pound meat and expect it cooked in 2 hrs
@@yapaul6226 I understand completely. This is a video about CHICKEN wings (not a beef roast). Wings are generally the same size-and the shape/surface area is of primary importance. They need to be laid out in a flat layer inside the bag-not in a big frozen ball. Most people understand this is necessary for this type of cooking. The important element is surface contact with the hot water and that the hot water temp is maintained with good circulation around both sides of the bag of wings (with little to no air in the bag). A bag with 1 wing in it will take the same amount of time as a bag with 10 wings in it- as long as these conditions are met. You do not need to cook 10 wings 10X longer than 1 wing. LMAO!
Nothing better than taking 9+ hours and 2 different cooking methods to cook some chicken wings.
I’m definitely going to do it because when I try just straight oven cooking or deep frying, the wings can sometimes end up with raw spots in the center or they can be dry. By doing sous vide, you know the meat is cooked through, it will be juicy and tender and all you have to do is give it a quick fry for that crispy skin.
I brine mine with baking soda and salt for 3 hours then proceed to SV
Do you mean baking powder?
Please for the love of god add temperatures in °C!
There's a thing called Google that will convert F to C FYI.
@@RYTF5 There are also all the countries in the world that use °C, and it is way more efficient of the video editor google it once for all of them instead of each of them separately.
How do you fry stuff without the wife yells at you due to oil splattering everywhere?
Try feeding the wife before frying. I hear this lowers the volume of the yelling. Cheers!
About a month late to your question, but lookup a splatter guard, they're a mesh that you pop on the pan. 99% less mess
Or just fry them for ten minutes @ the same temp
So you made them crispy and then pour sauce on then and take away the crisp.... Don't do that
I'm sure they're great, but two hours sous vide, then overnight? That's too much prep. I get a great result in 30 minutes with a pan fry on one side (15 min.), flip then add the sauce of your choice and pop in the oven at 400-degrees for 15 minutes. Perfect.
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?
you can't slow cook with air, it will dry everything out. sous vide is the only way to cook things at low temps for long periods of time while losing very little moisture
Step up your have bro, use a splatter shield over the fryer so you don't have to stand back and have the oil sprayer all over the counter, 🤪🙄
The sous vide cuts out the guesswork of them being raw. That’s kind of it. It’s the least impressive kind of chicken to sous vide. If you like doing SV chicken breast on the lower side, try 142 for 3 hours for your wings. You can probably even try lower if you’re going to fry them for several minutes at 400 anyway.
Some things just don’t need sous vide
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.
Oh so you made them?
Lol what's next? "How to sous vide your coffee"
This is a thing already actually
Please someone tell me how to say sous vide
Sue Vee
This is dumb, defeats the purpose
What is the purpose?
Fried Wings aren't that hard to cook. Sous Vide isn't really necessary.
The question isn't whether it's necessary, but better. The article addresses this "It's therefore important to ask whether the quality of sous vide chicken wings justifies breaking out the immersion circulator. My answer is a qualified yes. The results are marginally better than any other method I've tried, including our favorite double-fry method, but the improvements are subtle, and it takes a lot more time."
The question is whether you err on easier vs better. Plus this allows you to split the cooking and crisping into separate stages so you spend less time frying the batch the day of by cooking the day before so it's crispy right when you need it.
Also you can make some more unusually big wings better like turkey wings. Also I think 140F 2.5hrs for wings is even better than these temperatures for extra juicy results.
@@RiamsWorld I like your last point. Imagine you were doing this for a party, so you need to make a lot of them. It's pretty convenient to cook multiple batches quickly if you only have 1 Deep Fryer. I generally deep fry wings for 14 minutes at 375. If I do 4 batches, that is a difference between ~1 hour to ~15 minutes.
This is true.. but with cold wings.. it really drops the temp of your oil. I’ll make 20lb of wings for a party and use this method to keep them ready to go in batches. For a single fry.. you’re right, it’s not necessary imo
Sous Vide May not be necessary, but it is useful. Consider that flats vs drums have different muscle and bone construction. Ordinarily the would require different fry times to cook perfectly. Sous Vide allows you to get the meat to the target temp without going over regardless of variations between pieces. In addition, I’d say the 8 hour cool down really isn’t that necessary. The wings need to be dry and not throwing off moisture when they hit the oil. On a cooling rack with good airflow, they probably hit that in 60-90 minutes.
So don't.
I think ChefSteps had a better recipe for wings. And it doesnt take 10+ hours. However i like seeing new methods for making them.
what if you want to bake them instead of fry them, any thoughts on ime and temp?
That's kinda like saying I don't want to bake this loaf of bread, how long should I boil the dough for?
@@georgeprout42fair enough! I am thinking 450F for 5-10 minutes might be a good place to start experimenting
@@ThePallones Obviously some methods of cooking can be simulated by other methods - that sounds like a decent place to start. I bet they're better fried though, as nature intended 😉 I go full on and have them less frequently rather than "healthy" and "often". YMMV.
how about the broiler? I have a countertop convection oven with an air fry option, gonna try that
@@ThePallones You're going to want to do them for about 45 minutes actually. If you broil make sure to flip half way through.
I know your comment is from 8 months ago but other people may read it later.
Could you bread the wings after they've been dried and then fry them?
Of course you can but typically buffalo wings aren't breaded.
Yes.. I suggest a light dusting of corn or potato starch. Let the coated wings sit and absorb some of the coating until they’re tacky. That way it’s less of a fried flour-like coating and it’s more like the starch reinforces the skin to stand up to the sauce.
I just order mines from wing stop.
For the love of god, why are you plating with your fingers!
Because it's for a video/himself and not for other people?
Ya cooked them sous vide, using the "displacement method", using your immersion circulator - brain officially destroyed, and god killed a kitten.
I love sous vide for a lot of things but this seems unnecessary. Kenji's oven wings are easily the best wings I've had outside a wing restaurant and they don't require all this extra set up, equipment, and oil
Mine always come out super salty though regardless of the sauce I use. Did you have that problem?
@@playea123 you're using too much salt. Probably the kosher salt vs table salt mistake?
@@tommihommi1 nah I always use kosher salt and I even tried different amounts and it still comes out salty (obviously less if I use less). The one thing I haven't tried is no salt and just baking powder. Maybe that will be the solution.
@@playea123 they definitely need salt. 5g salt really isn't a lot for a pound of meat, just actually follow the recipe
crevice pounder That happened the first time I tried but just use a little less salt then recommended and make sure you're tossing it really really well. Also remember to use unsalted butter for the buffalo sauce
Euuuh.... First !
Cool vidéo !
Is this off brand Brad from BA?
@Serious Eats you should already know that alot of viewers are non-american, so could you please add Temperatures in Celsius in the same graphic where you show the Fahrenheit Temp? Thank you!
Two days to make chicken wings! You are a joke.
I like my wings dry, then I do them into that same sauce for all my bites, my fingers stay clean.