Sous Vide, Smoked, fried Buffalo Wings!
This was my first experiment with Sous Vide wings and my first time using the Polyscience Sous Vide Professional Immersion Circulator Clone
- I started with a 10lb bag of frozen wings.
- All wings were salted and sealed making 6 packets at around 11-12 wings each.
- All the wings were in the Sous Vide at 170° for 5 hours
- 4 packs of the cooked wings were placed in the freezer
- 2 packs of the cooked wings were opened drained and placed on a wire rack and placed in the refrigerator uncovered overnight.
- The drained liquids are saved for soup.
- 1 pack was removed from the freezer and placed in the refrigerator, these will be smoked and fried.
All wings will be done naked, what I mean by that is no breading, flour or coating of any kind, this I will look into later.
- 1 bag of wings will be deep fried at 400° and sauced with My buffalo Wing Sauce.
- 1 bag of wings will be deep fried at 400° and served naked.
- 1 bag will be smoked and dusted with Mad Hunky Hot Whang! Chicken Rub (frozen bag).
- Still frozen all wings are salted.
- Two packs of wings are drained and the stock will be used, one pack is thrown straight in the freezer (undrained).
- Wings to sit in the fridge overnight, uncovered.
- Mad Hunky Smoked Wings.
- I usually deep fry outside I don't like doing it on the stove top for safety reasons, plus it stinks up the house and makes the wife an unhappy camper.
- Next two batches are up.
- My own mix, equal parts unsalted butter, franks red hot and Bleu Cheese Dressing (Mild), I will alter the parts somewhat depending on who they are for. I will also do a batch with ranch in lieu of the Blue Cheese Dressing on occasion.
- Sauce is cooked very low heat to thicken slightly,
All the wings were awesome they rendered nicely in the sous vide machine.
The skin was crispy on all of them after a 4-5 minute fry, the wings were pulled about a minute after they started floating during the deep fry.
The Circulator worked flawlessly after about an hour the temps stabilized, my highest point the first hour was 171.1 after the initial hour it held within .5 degree, I'm quite impressed, I didn't even autotune it for the new water bath...I'm very happy!
INGREDIENTSJust wing it!
- Fill and preheat the SousVide Machine to 170F/77C.
- Season the wings with salt and vacuum seal in cooking pouches in a single layer, add weights to the bag, use as many pouches as needed.
- Submerge the pouches in the water oven to cook for 4 hours I recommend 4-5 hours tops
- place wings uncovered on a wire rack overnight in the refrigerator.
- Prepare your sauce or rub and set aside.
- Heat the oil in a dutch oven or deep fryer to 400F/200C and carefully add the wings to the hot oil, working in batches and keeping them moving with tongs, until they are nicely golden brown.
- As your remove the wings from the oil, dunk them in the Buffalo Sauce or rub and put onto a serving platter. Tent with foil to keep warm until all wings are ready.
- Serve with carrot and celery sticks and plenty of ranch dressing or Bleu Cheese!
- Keeping it simple.
- In the Sous Vide bath at 185° I used the Temperature controller/Roasting Pan for the veggies. The submersible pump was fine after an hour at 185°.
- The smoked chicken breast was added to the pot with the veggies and 1 cup of precooked barley.
Sorry smoking fans.