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Hot wings, or Buffalo wings, have seen a major spike in popularity over my lifetime. A lot of places make them because there is so much demand, and there are any number of different styles one might find in the marketplace. We present a method for cooking the raw wings sous vide with a little bit of added flavor before frying them. This is very similar to other videos we have done about using sous vide to prepare chicken or turkey for frying.
Hot wings are of course incomplete without some crudite and a creamy, tangy dressing to have with both the crudite and the hot wings. We have presented a recipe for ranch dressing before, and so we present a recipe for blue cheese dressing. And because we tend to use homemade fermented hot pepper relish in place of regular hot sauce, we also make some hot sauce from some fermented pepper relish, to make into wing sauce.
If you’re making hot sauce of course that can be done well in advance. The chicken takes one hour sous vide. Once it has been cooked, it might be stored (refrigerated or frozen) indefinitely before thawing, dredging in starch, and frying.
Makes enough for 2 people, one pound per person.
Equipment:
large mixing bowl(s), for salad dressing and for saucing wings; one bowl could be reused
deep frying setup
blender, strainer and liquid measuring cup for making hot sauce (or just use Frank’s, or your favorite)
Ingredients:
2+ lb chicken wings optionally season; cook sous vide at 165F for 1 hour
1/2 Tbsp salt per 2lb wings
1/2 tsp garlic minced or jarred
2 drops liquid smoke
Hot sauce:
1/4 cup fermented hot pepper relish
1/4 cup vinegar 5% acetic acid or more; we use 7%
2-4 Tbsp dietary fiber e.g. inulin or acacia gum; they help to give a similar body to Frank’s
Blue cheese dressing:
2 oz blue cheese
1/2 cup mayo
1/4 cup full-fat yogurt or up to 1/2 cup sour cream
1/4 cup buttermilk
1 Tbsp lemon juice
1 tsp Worcestershire sauce optional
Wing sauce:
1/4 cup hot sauce
2 Tbsp butter just melted
Procedure:
1. If you wish to pre-season the chicken during the sous vide process, assemble a seasoning salt such as the one we use: some salt, a little garlic and tiny bit of liquid smoke, in proportion to how much chicken there is. Mix the salt well and then rub it into all the chicken pieces in a large mixing bowl.
2. Pack the chicken about 2lb to a vacuum bag, and cook it sous vide for one hour at 165F.
3. If you wish to make hot sauce from a fermented pepper relish, combine the relish with an equal volume of vinegar, blend thoroughly, and then use a spoon or ladle to press it through a sieve, being sure to collect all the pulp which makes it through the sieve into the final sauce. Dispose of seeds and skin pieces.
4. To make the dressing, add a little buttermilk to the bowl and break the blue cheese up in it. This is especially
helpful if the cheese is sticky rather than crumbly.
5. Add the other, thicker ingredients such as yogurt/sour cream and mayonnaise, stir it together with the now-lumpy buttermilk mixture, and then stir in the last buttermilk along with the lemon juice and optional Worcestershire sauce.
6. Adjust seasoning of the dressing with salt and pepper.
7. Once the chicken has cooked and cooled enough to handle, or thawed and allowed to come up to a temperature suitable for frying, flake off as much of its gelatin as possible as it comes out of the envelope, toss it in tapioca starch (or corn starch, or other favorite starch) and deep-fry it 2-3 min per side, to make sure it’s hot throughout and has a golden-brown, delicious crispy coating.
8. Make the wing sauce by whisking the melted butter into the room-temperature hot sauce.
9. Take the chicken out onto a rack to drain, and sprinkle immediately with salt.
10. Toss the fried chicken wings in the wing sauce in a large mixing bowl.
11. Serve with crudite, typically just carrot and celery sticks, and blue cheese or ranch dressing.
Music: www.bensound.co...
13 дек 2023
