Chicken Wings in Pressure Cooker

robert.c.brown15

Hey all,

Doing wings this weekend along with everyone else and after watching Grant's facebook live video yesterday on wings I'm going to do it that way. However, I remember that people complained that 15 minutes was too long (dried them out). He did do them for 15 minutes.

However, he added water to the bottom of the pressure cooker and had the wings sit on top of the trivet and foil. Does that make the difference in timing?

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geemcwee

Also doing them for the first time this weekend - keen to hear others thoughts on timing

brian_martin2001

I haven't seen the video on facebook yet, however, there is this recipe: https://www.chefsteps.com/activities/chicken-wings

In all of the comments for this recipe, there were only 4 or 5 people who thought they were dry. In the comment section, or recommends to keep the chicken or of the water. You can use an elevated basket, a trivet, foil wrapped tightly, pick one. I've made then several times and had no issues. As long as the chicken isn't floating in the water, you should be good. Hope that helps.

Brandon_Byrd_40557

Both the CS site recipe and Grant's FB recipe add water to the PC and cook for 15 minutes, but Grant uses the quick release method rather than the natural release called for on the "official" recipe. Since a natural release cooks the wings for much longer, Grant's approach will keep more moisture in the wing.

I think an important issue, that I'm not sure gets addressed in the FB video, has to do with what kind of chicken you use. I've only made the CS recipe once (not Grant's new version) and they dried out... but the wings I used were on the small side, were air chilled, and didn't contain any added crap like a brine/broth. Most of the (relatively low quality) chicken wings you get at the store -- from brands like Tyson and Perdue -- can contain up to 10% (or higher) of a brine solution. Pre-brined wings contain more moisture to begin with, and, because of the ionic magic of salt, will retain more moisture during cooking. I'm not sure if Grant discusses the difference a brine makes in the FB video. I've done unbrined wings (cooked with a small amount of salt) sous vide before, and they didn't dry out like they did in the pressure cooker. But using a shorter amount of time would have helped, as would have using larger wings.

lockgavin

I've done the original recipe a few times and never had them dry. That said, I try to get what is marketed in my area as "jumbo wings". They are pretty large, I imagine the smaller ones would dry out pretty easily.

It's definitely my preferred method of cooking wings. The only thing I don't like is corn starching at the end, while making them crispy, also seemed to effect the texture of the sauce. The sauce got thicker. Not sure if this was because of too much starch or too little time in the fryer, or both. I'll be trying the prestarched version that @Grant_Lee_Crilly_63791 did on FB live for my weekend eats.. like everyone else! heh.

wolfiegirl

The addition of cornstarch (and new addition of baking powder) on the wings before PC is a great idea. It solves the grainy texture that cornstarch tends to hang on to even after frying. I've done the 'old' recipe several times and never found the wings to be dry, even on the first try when I idiotically cooked the wings for 30 minutes! (Read twice...cook once) As Brandon has already stated there was always the addition of water at the bottom of the PC pan, then a rack or steam basket to keep the wings from hanging around in the water. In the new vid Grant adds crumpled up alum foil over the rack to insure the wings stay out of the water as well as keep them from burning at the bottom of the pot. As for the new video, well....heeeeerrreee's Grant!

https://www.facebook.com/Chefsteps/videos/1301268976577828/

tshewman

Have done these previously and wings were moist. I believe @Brandon_Byrd_40557 comment regarding quick depressurize was on the mark.

JasonWirth_68226

I do this all the time.

I use 10 min and a quick release.

Also, the wings release fat and other wonderful stuff that drips into the steaming liquid. This can be used to make a stock. You can go further by adding the wing tips to the liquid and cooking them much longer after the wings are done.

Alexey_Bond_628516

Tried this recipe last night.

Instead of 3 lbs wings, I had 4.5 lbs. So I increased the pressure cooking time from 6 min to 10 min. A huge mistake as most of the meat fell off the bones

Next time, I will leave the time at 5 minutes despite the quantity difference.