I've got some chicken wings, salted and peppered, in a Sous Vide bath at 170 F. I've read all kinds of different temps for wings so could use some advice. I want to grill these in a couple of hours, so i don't have a lot of time. Has anyone tried 170 F? Should I do 160 F instead? What's the minimum bath time?
Once these are done I'm searing them with the Slow 'N Sear then saucing them with Moore's Buffalo sauce.
OK done with the cook. These wings were AMAZEBALLS!!! Here's what I did:
1) Salted and Peppered wings then vacuum packed
2) Sous Vide cooked at 170 F for two hours
3) Smoked on the 26" kettle indirect side for 15 minutes with a cherry chunk on top of the grate over the hot coals. Thin blue smoke and indirect temps between 350 F and 400 F
4) Seared on the hot side for about 30 seconds. The skin was bubbling as it seared.
5) Tossed in Moore's Buffalo sauce that had been nuked until hot.
Served with Blue Cheese dressing. AMAZEBALLS I tell you, just amazing. Pics!
I'm no sous vide expert. Just seemed like the right thing to do. Basically, I treat wings like dark meat. I wanted the fat rendered out of the skin, and the meat to be done to dark meat temps.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Wifi and Bluetooth are to different things. Bluetooth has a shorter range. I can move around the house with my Wifi and even outside, not if I use Bluetooth.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Peer pressure man. Peer pressure. I ordinarily wouldn't be interested in a sous vide stick....but this peer pressure is killing me. Last time it happened it was with the ThermaPen sale... Must. Resist. The. Pressure.
I feel the exact same way. Then I have to convince my wife that I neeeeeed a sous vide. And that's gunna be a hard sale. I'm working on her for a Jambo. Too many absolute needs!
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
So what are people using to determine times & temps? I'm getting closer to pulling the trigger on that WiFi Anova but I want to understand the parameters I'll be working with.
Big variance. If I can pre-sear I run my sirloin tip steaks at 125 for 4-6 hours, depending on thickness. They (ChefSteps) have a high temp for medium-rare for beef steaks. 155 chicken breasts for 2.5 hours makes some great chicken to be used for chicken salad (with lettuce).
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
When cooking food with sous vide a thickness ruler is very helpful to know how long you should be cooking it for. My ruler gives you all the times you need to be a sous vide master.
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
The Burn, I've been making notes on cooks I'm seeing here, and I'll be checking these out:
1. The Anova app (not the WiFi app) has recipes.
2. Amazing Ribs Sous Vide section.
3. ChefSteps
4. Serious Eats
5. Anova's website
Last edited by fuzzydaddy; January 17, 2016, 05:06 PM.
I found chicken wing temps to be all over the place when I searched recipes on the web. Finally I decided I'd go with 170 F as I cook wings like dark meat.
They look great! Fried wings have their place but I prefer grilled ones. I haven't done enough though lately as my supplier is no longer around. I only like the drumettes, and so do the family so I have to have a lot of people show up to do a pack of 50/50.
I see the zen in both parts. The meatiness of the drum, the wonder of the wingette. The ease of the drum, the work of the wingette. The wingette has that great skin-meat-othergunk ratio.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
OK done with the cook. These wings were AMAZEBALLS!!! Here's what I did:
1) Salted and Peppered wings then vacuum packed
2) Sous Vide cooked at 170 F for two hours
3) Smoked on the 26" kettle indirect side for 15 minutes with a cherry chunk on top of the grate over the hot coals. Thin blue smoke and indirect temps between 350 F and 400 F
4) Seared on the hot side for about 30 seconds. The skin was bubbling as it seared.
5) Tossed in Moore's Buffalo sauce that had been nuked until hot.
Served with Blue Cheese dressing. AMAZEBALLS I tell you, just amazing. Pics!
[ATTACH=CONFIG]n134737[/ATTACH]
[ATTACH=CONFIG]n134735[/ATTACH]
[ATTACH=CONFIG]n134736[/ATTACH]
[ATTACH=CONFIG]n134734[/ATTACH]
[ATTACH=CONFIG]n134733[/ATTACH]
Can you give yourself a gold medal? They look amazing!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I am going to sous vide a prime Tri tip. Looking at various recipes I've settled on one from Anova-season, heat water to 132 and run for 6 hours. Finish on the weber via Slow 'n Sear. I'll probably use Kiawe wood to add a little smoke for the finish. Any suggestions? Tried your wings recipe (above) today along with a 26 hour leg of lamb, finished with Guava wood. They were both excellent!
BTW I own two Anova stick probes and a Sous Vide Supreme. I also ordered a ChefsSteps Joule probe as well. I use for different purposes, but the big machine for 2-4 day cooking because of water loss.
Depends on your end goal. 8 will be more transformative than 3. I've seen people with preferences both ways. 3h would be not fully pasteurized, so I wouldn't let it sit around in the fridge for a week in the bag.
Welcome freddh! We're glad you're here. I would go with Ernest's recommendation as I'm still an SV newbie and haven't done tri tip yet. Come back with details and pics of your cook!
Comment