Chicken wings and collagen

Aaron_10424

I'm thinking about cooking my wings at the proper temperature as to which collagen breaks down (sous vide Ziploc bag method), and then fry at a very high temperature to achieve tender and juicy meat inside but an extremely crispy exterior. 

I've read that Collagen breaks down at degrees ranging from 140-180 degrees and I honestly don't know who to believe. I know that the ChefSteps team are the right people to come to as I firmly know you do thorough research. 

Any help would be great! Thank you!

Brandon_Byrd_40557

Collagen will convert to gelatin at any of the temps listed, but it will do so much more slowly at lower temps. (That's why short ribs take 72 hours at 130F.) For what it's worth, Modernist Cuisine @ Home recommends using a brine on wings, then cooking them for an hour at 65C before blotting dry and deep frying @ 200F. They also have a yakitori style boneless wing recipe where you cook just the flats (no drums) for 12 hours at 62C. At this point, the wings are so tender you can remove the bones entirely (if you've butchered them properly). I've done that recipe before and it produces very tender meat. If your goal is super-tender wings that still have some structural integrity, I'd shoot for 8 hours at around 145F. I wouldn't go above 150F (and definitely nothing as high as 180).