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Chicken wings Sous Vide Style

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  • freddh
    Charter Member
    • Jul 2015
    • 112
    • Port Orchard, WA

    #31
    I'm going to weigh in on sous vide chicken. Initially I followed the recipe at ChefSteps which calls for a bath at 155 for 3-4 hours. I have since modified via another recipe going 148 for 3-4 hours. What happens is the chicken is cooked done with either method. If frying, I pat dry, bread it and heat my oven to 425. Heat 1Tb of lard/shortening/beef tallow (my favorite) and heat in a pan in the oven for 10min. Then I "fry" for 10-15 minutes per side. Looks like and taste like fried chicken. Next, if I'm grilling, I pat dry and chill overnight in refrigerator. The next day I'll fire off my Weber with SNS, add a couple of chunks of wood and sear all around. Now the point is here is that the chicken never gets mushy and on the grill the skin is as crisp as you want. I've done the same with the PBC if I have a large amount of chicken to do. BTW this also works with thighs and breasts as well-same procedure all the way through.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5038
      • Charlotte, NC
        • Slow 'N Sear Kamado (SnSK)
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        • President/Owner - SnS Grills

      #32
      Originally posted by LangInGibsonia View Post
      Pit Boss I'm wanting to try your recipe here but I'm on a time constraint. I have two options. 1, put them in the bath at 7:30am and take them out and grill them at 5:30 or 2, SV, ice bath, and dry in the fridge the night before then take out of the fridge and grill at 5:30. With 1, I'm worried about too long in the bath. With 2, I'm worried about cold meat going on the SnS resulting in crispy skin but cold meat. Thoughts anyone?
      Since you're going to be away from your house until one hour prior to serving the wings I think you skip the SV and just cook them the old fashioned way. They'll still be awesome!

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Could also retherm with the SV or slightly longer on the indirect using option 2.
    • Atalanta
      Club Member
      • Jul 2016
      • 430
      • Barnsley's Ford
      • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
        Smoker: None yet, part of why I joined
        Thermometer: 10+ yr old Taylor digital thermometer with remote
        Sous Vide: Anovo Imersion Circulator (1st gen)
        Coffee Roaster: Hot Top Coffee Roaster
        Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

      #33
      I'm looking forward to tying these. With my new SnS+!

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5038
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
          • LOTS of accessories
          • Favorite Beer - Fat Tire
          • Favorite Bourbon - Woodford Reserve
          • Favorite White Wine - Cakebread Chardonnay
          • Favorite Red Wine - Yes, Please
          • President/Owner - SnS Grills

        #34
        Originally posted by Atalanta View Post
        I'm looking forward to tying these. With my new SnS+!
        Cool. We want pics!

        Comment

        • josht138
          Charter Member
          • May 2015
          • 213
          • Marietta, GA (Greater Atlanta)
          • Weber Genesis E-330 (AKA Big Paperweight)
            22" Weber Kettle Premium
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            Slow 'N Sear
            Weber Smokey Mountain 18.5" (pre-2008)
            Anova Sous Vide
            (2) Maverick ET-733s
            Thermapen MK4

          #35
          Pit Boss I'm dusting this technique off for this weekend. I'm holding you personally accountable for my success!

          Comment


          • David Parrish
            David Parrish commented
            Editing a comment
            They'll be great!
        • Spinaker
          Moderator
          • Nov 2014
          • 10217
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

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          #36
          I wanna try this one too. The options are unlimited with wings. especially when you throw the SV into the mix. Thanks for posting a while back.

          Comment

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