This article explores the effectiveness of sous vide cooking for chicken wings, comparing it to other methods and analyzing whether the subtle improvements justify the additional time and effort.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques . Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
While the sous vide method takes many more hours, they're very easy, hands-off hours, followed by a brief frying step. There's a lot to be said for that, especially when combined with the fact that you'll get better results. But there's also a lot to be said for setting up a deep fryer and running all the wings through it twice in a much shorter amount of time. Depending on your situation, cooking wings sous vide may be worth doing or not.
If you want the juiciest, most tender wings that still have a little springiness in the meat and don't separate from the bone quite so immediately, cook them at 165°F for just one hour.Once cooked sous vide, the wings come out of the bags quite wet.
Sous Vide Chicken Wings Cooking Techniques Recipe Review Food Preparation
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