I'm not a fan of wings drenched in sauce. We used to have a pizza restaurant around here that served hot wings (baked in the pizza oven) that were hot without the any sauce.
I've done some google searches for recipes, and think I can put together some decent rubs and brown them up on the HB or Hibachi.
I would like to attempt a sous vide cook on them first though. On small, bone in cuts, I've always had trouble getting them done close to the bone without over cooking. I'm pretty sure that trouble can be overcome with sous vide though.
I plan to pat them dry then let them air dry in the fridge for a while, after the bath.
My first question is would anyone recommend applying the rub to the bag before the bath? I haven't planned on using the purge for anything here, and am wondering if there is any advantage to the wings "marinating" in it's rub and own juices while bathing. I know most rubs won't penetrate much on a typical cook, but don't know how/if that changes in sous vide. If there is no added benefit, I imagine I would need to re-apply rub before browning, and just wasted a bunch of spices.
Also, you know (sometimes anyway) when you go to KFC and you can eat EVERYTHING but the bone?? As if the cartilage has melted, pulls so easily off of the knuckles, and is in no way intrusive on mouth feel. (that happens not so often anymore around here, and I am always pleasantly excited when I get a "good batch") At what temperature does that happen? I would just love to demolish all that cartilage in my wings, without turning them dry or mushy. Would like for them not to fall off the bone while on the grill either.
Is this even doable? Melting all that knuckle cartilage without loosing all bone adherence while grilling? KFC does it (sometimes), but they fry. I'm planning SV and using a HOT grill as a faux broiler, trying to crisp those skins after the bath.
I've done some google searches for recipes, and think I can put together some decent rubs and brown them up on the HB or Hibachi.
I would like to attempt a sous vide cook on them first though. On small, bone in cuts, I've always had trouble getting them done close to the bone without over cooking. I'm pretty sure that trouble can be overcome with sous vide though.
I plan to pat them dry then let them air dry in the fridge for a while, after the bath.
My first question is would anyone recommend applying the rub to the bag before the bath? I haven't planned on using the purge for anything here, and am wondering if there is any advantage to the wings "marinating" in it's rub and own juices while bathing. I know most rubs won't penetrate much on a typical cook, but don't know how/if that changes in sous vide. If there is no added benefit, I imagine I would need to re-apply rub before browning, and just wasted a bunch of spices.
Also, you know (sometimes anyway) when you go to KFC and you can eat EVERYTHING but the bone?? As if the cartilage has melted, pulls so easily off of the knuckles, and is in no way intrusive on mouth feel. (that happens not so often anymore around here, and I am always pleasantly excited when I get a "good batch") At what temperature does that happen? I would just love to demolish all that cartilage in my wings, without turning them dry or mushy. Would like for them not to fall off the bone while on the grill either.
Is this even doable? Melting all that knuckle cartilage without loosing all bone adherence while grilling? KFC does it (sometimes), but they fry. I'm planning SV and using a HOT grill as a faux broiler, trying to crisp those skins after the bath.
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