Sous Vide then Air Fried Chicken Wings

GeorgiAg

Joined: Mar 13, 2000

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2:15p, 11/12/18

because I'm a health nut.

.

Sous vide 4 hours @ 150.
Air Fryer 10 mins @400 (did some a little more and like them better)

I'm definitely going to do this again. May mess with the times

Yeah, yeah, I voted for this. :(

Max Power

Joined: Sep 24, 2003

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5:53p, 11/12/18

Or you can just dust them with salt and baking powder the day before, put them on a rack in the fridge overnight, then bake for 40-45 min at 450. They come out crispy if you get the skin dry enough overnight.

schmendeler

Joined: Oct 18, 2004

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4:36p, 11/13/18

Is 4 hours necessary at 150?

HTownAg98

Joined: Oct 11, 1999

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9:05p, 11/13/18

Yes. At that temperature and time, it will do a great job of breaking down the collagen and connective tissue the make them really tender.

schmendeler

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In reply to HTownAg98 • 9:18p, 11/13/18

I guess I hadn't really thought of chicken wings as something that need to be more tender.

GeorgiAg

Joined: Mar 13, 2000

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6:34a, 11/14/18

I was just trying another recipe I found online. I may cook them lower in the sous vide to sse if there is any difference. I also want to ramp up the air fryer to 450.

Yeah, yeah, I voted for this. :(

GeorgiAg

Joined: Mar 13, 2000

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6:41a, 11/14/18

This was a day later in the fridge. It was a little crispier the night before. Still want to up the fryer temp.

Yeah, yeah, I voted for this. :(

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Joe Exotic

Joined: Sep 1, 2015

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In reply to schmendeler • 7:31a, 11/14/18

schmendeler said:
I guess I hadn't really thought of chicken wings as something that need to be more tender.

Was thinking the same. This seems like a solution in search of a problem.

Ag_07

Joined: Oct 2, 2007

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In reply to schmendeler • 9:13a, 11/14/18

schmendeler said:
I guess I hadn't really thought of chicken wings as something that need to be more tender.

I wouldn't say tender but they turn out more juicy that's for sure.

Sous vide fried chicken rather it be wings or full pieces is pretty solid.

HTownAg98

Joined: Oct 11, 1999

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9:28a, 11/14/18

I pressure cook my wings before I fry them. You can then easily remove the cartilage from the wing tips, and then everything is edible except the bone. It's a little bit of work, but worth the trouble.

CharlieBrown17

Joined: Jan 9, 2014

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In reply to Max Power • 12:55p, 11/14/18

Max Power said:
Or you can just dust them with salt and baking powder the day before, put them on a rack in the fridge overnight, then bake for 40-45 min at 450. They come out crispy if you get the skin dry enough overnight.

This.

Easy and really good. Learned it from the Binging with Babish about Lemon Pepper Wet wings

Joe Exotic

Joined: Sep 1, 2015

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In reply to HTownAg98 • 5:30a, 11/15/18

HTownAg98 said:
I pressure cook my wings before I fry them. You can then easily remove the cartilage from the wing tips, and then everything is edible except the bone. It's a little bit of work, but worth the trouble.

KFC actually fries theirs in a pressure cooker