Need Help with Sous Vide Timing

I recently purchased the Sansaire Immersion Circulator and, of course, want to sous vide all the things. For the Super Bowl this weekend, I'd really like to use the Sansaire for chicken wings, to be finished in a counter-top fry daddy at a high heat for maximum crispiness. My only question is -- how long do I leave the wings in the water bath? The timing chart already put together on ChefSteps gives you temperatures for chicken, but only lists one hour as the length of time needed -- is this true for something small like wings?

Any help would be greatly appreciated!

Find more posts tagged with

Recipes Q's

Comments

Johan_Edstrom_5586

You have bone in there, that adds to the time. You also want to break down collagen, so more likely 2-3h will be better, if you have a pressure cooker there is a wing recipe if you search for wings.

tshewman

Do you have a pressure cooker???? I have a circulator as well (ok I have 2), and have done the PC wings the CS way (with a number of different sauces) and they rock! and time isn't near the issue. FWIW,

com-chefsteps

I'm not a wing-person so no help from me, but welcome to SV! (although I will maybe suggest that wings not be your very very first SV meal. Go for the magicals: soft egg, steak, salmon, or custard for your first try, so you'll have a superb first experience. Then go wild.)

Edited to add suggestions.

Cheryl_71360

I cook mine at 170F for 4 hours. This is a good read about wings: http://thezenkitchen.com/2012/02/sous-vide-chicken-wings/

Bailey_B__141804

I don't yet own a pressure cooker. As long as I've been cooking, they still intimidate me because I've heard that they can "blow" if you don't release the pressure correctly. Need to get over my silly fear and buy one!

Bailey_B__141804

THANK YOU, CHERYL!

Bailey_B__141804

So far I've done steaks and pork chops. The steaks came out absolutely magical, sumptuous, and buttery. The pork chops were over done (need to tweak my timing and temp a bit). I wouldn't typically do wings in SV but my dad really wants them for the game this weekend, and I figure starting them SV and then quickly frying them to crisp the skin will make for some awesome wings. We shall see. I appreciate the feedback!

Bailey_B__141804

Good point about the bone. Thanks, Johan!

tshewman

This would be a great way to get over it! :-) You don't need to release the pressure (but you can). This was one of those duh me moments when I bought mine. Since my first PC stock I wondered what the "bleep" I waited for.