How to make SOUS VIDE Chicken Wings | SOUS VIDE VS AIR FRYER Chicken Wings | Avid Armor

[@AC-gw4qu]

I do both: sous vide first and then let cool. for 20 mins. Then flour, egg wash and fine seasoned crumbs or seasoned panko. Spray with some peanut oil and air fry at 380 for 5-7 mins, flipping once and then sauce. Tenderness of sous vide with the crisp of Air frying. And you can sous vide a bigger batch that can be kept at room temp for 90 mins or in the fridge and they're ready for a quick air fry.

[@Avidarmor]

Thanks for sharing!

[@donvanco3078]

I do both as well - but I sous vide @ 165 for an hour, fully chill them overnight (in the juice) then I dry them, toss in a touch of peanut oil, air-fry for 10 @ 400, turning once, then into my sauce. IMO these are the best if you like them "naked" (no breading)

[@OutdoorsAllie]

Oh damn! I might try that but hit the pellet smoker after the sous vide!

[@Avidarmor]

Yes! That sounds so good!!!!!

[@LASkally]

Definitely thought air fryer might be better but those sous vide looked so tender!

[@Avidarmor]

They definitely were. Can’t go wrong either way. 🍗 🍗 Thanks for watching!

[@sandhill9313]

Sous vide plus good searing torch, try it once and you'll never go back...the best of both worlds, super tender and super crispy. I'm a big fan of wings in my air fryer, but in comparison they're dry and tough. 🙂

[@meteorstorm20011]

Think if you used the torch on sous vide it would turn out better

[@camwhitman5425]

I can’t imagine cooking chicken fully in sous vide would taste all that great. Why don’t you try sous vide at a lower temperature, say 125 for one hour, then slice the top of the vacuum seal bag, add your marinade, re-vacuum/reseal, place in fridge, remove, dredge in flour and fry them wings.

[@tyrus0872]

Sous vide, a good thought to keep down the cooking time. The only thing I'd do differently once pulling the wings out of a bath set at 150 for 1 and 1/2 hours is to grill them to crisp up the skin. Other than that your approach is fine, I just have to have a fire in there somewhere. Thanks

[@Avidarmor]

Yes! I totally agree. We really love the char and taste that a grill gives. Maybe we will do a video finishing them off differently in the future. I definitely think it they were over an open flame they would’ve been closer that traditional crispy wing texture. Thanks for watching!

[@soundspartan]

Though I would choose the air fryer wings also, the sous vide wings could've been through the marinade process too, before sealing the bag.

[@Avidarmor]

True! We just wanted to give the air fryer a little “advantage” because the tenderness of sous vide is always so good.

[@Quepiid]

I sous vide then deep fry.

[@davestevens4193]

Love your bags! Fold the bag over first.

[@kevowski]

Sous vide then deep fry would give a better result than fried with practically no oil

[@gabyfridman7475]

Thank you !!!

[@Avidarmor]

Of course :) Thank you for watching!

[@Maidenrules29]

I use a foodsaver to completely vaccuum seal my wings, then sous vide at 180 for 45 minutes. That not only cooks the chicken tender, but renders the fat that lies right underneath the skin. Then I coat them with avocado oil and pop them into a 475 degree oven for 15 minutes to crisp them. Perfection. I dont like to fry wings in oil. For me it makes them taste like oil and not chicken.

[@kingmiller1982]

Not very smart

[@Maidenrules29]

@@kingmiller1982 why?