Go to the Recipe: Chicken Wings
The first time I ate these, I pulled the chicken out of my mouth and was like "AHH I ATE A BONE" then quickly went to "WOAH THAT STUPID BONE IS GONE, AND I DIDN'T EAT IT." Really awesome trick. Needless to say these are bomb. Thanks, Benny.
What about trading pressure cooking for sous vide? how would you do that?
Looks great! would i need to adjust the times if I threw some drumettes in?
If using the oven, do I need to elevate chicken so it's not in water? Also, what temp should be used in the oven..
Before frying, can you keep the wings in the fridge overnight?
If you want to do sous vide, there are a variety of time/temps you can do that will yield different results depending what you are looking for. I would suggest 65 for 8 hours, 75 for 4 hours or 85 for 1 hour. You will want to make sure to dry them very well before coating and frying. Cheers.
No you can do the same time with drumettes as well. Keep in mind that on the wing side of the drumette, there be a little piece of cartilage that will need to be removed.
I wouldn't want them submerged, but a little water won't hurt them. The main thing is to make sure they are wrapped tightly so they don't dry out and get tough. 160 °C for 3 hours should be pretty good.
Yes they should be good for at least 72 hours if properly sealed and stored in the fridge.
These look freakin awesome!1 - Can I pressure cook a larger amount than you've shown?2 - Is it worth brining the wings before giving them a run through the pressure cooker?
Yes to both!
- originally posted by Grant Lee Crilly
What oil do you recommend, and how many wings do you advise per fry batch?
Just veg oil is fine for these, you really can use any oil though. As for how many wings per batch, that really depends on how much hot oil you have and what kind of fryer you are using. If its 1qt of oil in a 2qt pot on the stove id only fry like 6 at a time. If you have a gallon of oil in a 2 gallon pot on high, you might be about the get away with 30 wings at once. Hard to say with out know, you just don't want the oil temperature to drop too much or bubble up and overflow.
What sort of brining solution and duration would you recommend for wings?
I tried this recipe tonight and found the results to be rather dry. This was the first ChefSteps recipe I've followed that hasn't resulted in absolute triumph. I used a combination of flat wings and drumettes and breaded in a mix of potato starch and Wondra instead of corn starch, but that shouldn't have impacted the results too terribly. Chilled in the fridge for 2 hours before frying, then fried and finished half the wings with Frank's and half with Sriracha (both hot sauces were mixed with 50% butter). The wings I used were air chilled so that may have contributed to the dryness... I'd definitely brine next time. I've had great results doing wings sous vide but those take 16 times as long. Still, the result was fantastic with SV even without brining. This recipe was still tasty (and much faster) but didn't have the "wow factor" that I've found in many of the recipes on this site.
Made these tonight for the game. Pure awesome. Huge hit with everyone including a couple who said they normally don't like wings. Alas, the store was completely out of Frank's so I bought Moore's Wing Sauce and it was quite good. Used drumettes and wings but next time I'm going straight wings only. The 1 bone thing is genius! Thanks!
- originally posted by tjsnell
I have to agree with @disqus_;5YAXoTP8wb:disqus, we made these for the superbowl last night as well, I followed the recipe to the T, and we were all disappointed in how dry they were. We experimented with different frying times and wound up preferring an even shorter frying time because at least the meat didn't seem as dry that way but the outside wasn't really crispy so it was still an underwhelming wing. Thoughts on something we could have done wrong?
My apologies for those who thought this was too dry. I would suggest decreasing the pressure cooking time as opposed to the frying time. Maybe try 10 min instead of 15. This should give them a little less braise texture. They may be slightly chewier, but should be juicier. I tend to use the wing as a vessel for sauce, so the goal of the recipe was absolutely fall off the bone tender. Cheers.
A big hit at my superbowl party. Thanks very much!
Finally. Extra crispy wings! I used the frozen wings which have been brined already so no extra step and no dryness to worry about. I would love some free range wings but I'm cheap and lazy I did a momofuku style sauce and these were some bad ass mofo's. Oh yeah babe
Just out of interest what pressure cooker are you using in the video?
Hi! I was wondering could i use drumsticks/thighs? is there anything i should be aware of? Do you know if it is possible to debone afterwards pressure cooking ? Perhaps put them under press after deboning to decrease the "hole" after deboning.
Can the wings be pressured cooked while still frozen?Any way to incorporate seasonings before frying?Thanks.
I tried it out - it worked well, its a bit more steps than with wings - but its possible - I'm glad id put them under press else the hole would be a problem when cooking. For those who like the darker thigh meat this is nice. I was really surprised how well the corn starch worked!
I don't have a pressure cooker. Would you recommend braising in a Dutch oven, or sous vide at one of the temps below?
I recommend sous vide. I would suggest 65 for 8 hours, 75 for 4 hours or 85 for 1 hour.
- originally posted by Nicholasgav
What is the probe you use in the oil ?
- originally posted by Erik Lalancette
ThermoWorks Thermocouple high temp wire probe.
I am wondering, why you chose High Temp Wire Probe to measure the temperature of oil? Isn't it should avoid direct immersion in liquids? Why don't choose the Smoke House Penetration Prob?
How to achieve a breading like KFC?
If I wanna make boneless chicken "wings" using chicken breast - would it be the same procedure?
First, let me say that I love what you guys do at ChefSteps. Second, I have been cooking a long time (read 'old guy') and teach cooking in a community college. This recipe exemplifies what I try NOT to teach students...change for the sake of change. If you follow this recipe you will produce shattering-crisp chicken wings with all the flavor cooked right out of them. Simply frying the wings, without any coating and then tossing them in some Frank's Hot Sauce and melted butter IS the chicken wings that most people appreciate. If it ain't broke, don't fix it.
The high temp wire probe is ok in oil as it is non conductive. Although you could use another type of probe if you would like.
I have not played around at all with breading the wings. That does sound very interesting though.
No. I would not recommend pressure cooking the breast. If you are planning to cut the breast into small strips, I would not even recommend pre cooking it.
I propose to devote to this recipe. In the book there is a recipe Modernist Cuisine wings Colonel Sanders. It is unclear what kind of flour should be used and the technique itself is not described properly.
I did as Ben recommended and reduced the pressure cooking time to 10 minutes - they turned out great, and not at all dry! Side note: I did leave the bones in though. I kind of like the ritual of eating the meat off the bones.
I haven't tried this recipe, but when I pressure cook chicken thighs, I cook them for 9 minutes! They are cooked and moist. 15 minutes for wings?!
I use my pressure cooker to steam the wings for about 15 min. The I place them under the broiler to crisp up.
Thanks for the recipe! I've made these a few times and they are big hits with the family. I use a 4lb bag of wing/drumettes rinsed, but pressure cooked while still mostly frozen. I do reduce the pressure cooking time a little (approx 30%) because the first batches were too tender (a few wings fell apart when tossed in sauce). I've had no issues with the wings being too dry, so I'm not sure what the other reviewers are talking about there. For what it's worth, I also left the small bone in. I've experimented with wing recipes for years and these are fantastic. Again, thanks ChefSteps!
That's good you adjusted the recipe to your liking. I like that Chef steps' goal is to educate and show you how to do things to allow you space for creativity and maneuvering/wrangling their recipes into your own.
Oftentimes our ingredients don't always match due to local availability, season, or different breed of protein, they may work in a similar manner but, due to the variety of variables, nothing ever comes out exactly the same. However with practice, education, and general leveled-up cooking ability, we can learn to substitute ingredients, modify recipes, or even change methods of cooking to suit our needs.
great recipe and super easy, i've made these twice now and the first time i subbed wondra for cornstarch ( i was out ) and it came out great. second time i made it using corn starch and it seems every wing felt like it had a coating my wife and i can taste. the wings were just dusted with corn starch and excess shaken off. any explanation for the strange mouth feel? too much starch?
fun and fast way to get that hot wing "fix". they turned out awesome following this recipe (with just a couple of tweaks)!
i followed the advice of those that said to pressure cook @ 10 mins as opposed to 15. worked out well, where the bone was still easily worked out of the meat, yet not so tender that the wings were falling apart at any point. i also salted and seasoned with cayenne just as they came out of the pressure cooker, which helped give them a little extra kick. LIGHTLY dusted with corn starch and cooked the wings just slightly longer than the 150 seconds which resulted in the perfect crispy crunch along with tender meat. the bone-out technique was SLICK!
Oh HELL YES! Made these tonight and they were exactly what I was hoping for: tender, flavorful meat; crispy skin. Absolutely love the bone-out trick. I use an electric deep fryer that doesn't go quite as high as the temp in the recipe so I extended the frying time by one minute and they were still excellent. I must admit that, having enjoyed a couple of cocktails during the chill-down phase, I forgot the corn starch dusting before frying, but I actually prefer a "naked" wing anyway. I'll try to remember it next time, just for comparison. These wings + fries + veggies & dip + cold beer = pub night @ home. Cheers!
THANK YOU FOR POSTING THIS. I'm desperately searching for temp/time info on chicken wings, and you're the only person posting it anywhere I can find. The first and possibly only time an anon has been so awesome.
did the recipe change? I swear there was wondra and potato starch used before.
These are fantastic. Cooked for 10 min in the pressure cooker and really liked the final result. Agreed with the other posters, taking the small bone out of the wing and removing the cartilage (why didn't I think of that?) makes them dangerously easy to eat.
Modernist Cuisine use wondra. Are you single ;-P
