Well ive done a few cooks with my new SV and want to keep trying new things with it. I picked up a pack of wings for Saturday night and figured I would try them in the SV. After doing some research on how to do them I settled on a time and temp to get the results I was looking for. 155 for 2.5 hours. I planned on frying them after but everything i had read said to put them in the fridge uncovered overnight to dry the skin. Well I didnt have an over night because we had planned on eating them that night for dinner. So I thought i would hold them in the oven to dry the skin before frying. Then I thought if I'm going to do all that I might as well hold them in the smoker to dry the skin and add a little smoke to them. Seems like a whole lot of work for just some chicken wings but the actual hands on was minimal .
Started with discarding the wing tips and separating the drum from the flats. Simple salt and pepper and into the vac bags...in to the pot they go..
Took them out after 2.5 hours and you could tell they were really tender.
Lit the AMNPS and set the smoker to 140. They went in for 2 hours to dry the skin before frying. I wanted to make sure the skin was dry so they would get crispy in the fryer. They were extremely delicate when taking them out of the bag and puting on to the rack.
After 2 hours I took them out of the smoker. They really took on a nice color and the skin dried nicely.
Next it was time for the fryer. I ran it hot just to crisp the skin without cooking too long and over cooking the wings. 400° oil for about 3 min.
They came out perfectly crisp!
Crispy skin and clean bones! These turned out perfect . I forgot to take a pic of the clean bones but ive never had wings like this. Super juicy fall off the bone Smokey and very nice crisp skin. It was a process but it was worth trying out! Thanks for looking!
Started with discarding the wing tips and separating the drum from the flats. Simple salt and pepper and into the vac bags...in to the pot they go..
Took them out after 2.5 hours and you could tell they were really tender.
Lit the AMNPS and set the smoker to 140. They went in for 2 hours to dry the skin before frying. I wanted to make sure the skin was dry so they would get crispy in the fryer. They were extremely delicate when taking them out of the bag and puting on to the rack.
After 2 hours I took them out of the smoker. They really took on a nice color and the skin dried nicely.
Next it was time for the fryer. I ran it hot just to crisp the skin without cooking too long and over cooking the wings. 400° oil for about 3 min.
They came out perfectly crisp!
Crispy skin and clean bones! These turned out perfect . I forgot to take a pic of the clean bones but ive never had wings like this. Super juicy fall off the bone Smokey and very nice crisp skin. It was a process but it was worth trying out! Thanks for looking!
