Got a sous vide machine earlier this year and have been doing some experimenting. I’ve been trying to find the perfect way to prepare chicken wings, and I recently tried them in the sous vide at 130 for a couple hours, then dry brined in the fridge overnight to dry the skin out, then I grilled them. My question is- does refrigeration reverse the fat-rendering process?
I know with a steak you normally ice bath it after sous vide before searing, but I’m wondering about chicken wings. They were really good btw
by Skea_and_Tittles
2 Comments
Wow ok lot to address here…. To answer your question off the bat- no, refrigeration will not reverse rendering the fat remains soft and rendered once it’s reheated.
But… What you’re doing is completely over engineered. Better results can all be achieved by just dry brining raw wings with salt and some baking soda and then just grilling them, your just adding an extra step.
Seems like you are trying to cut too many corners.
Here is my process:
>> dry brine in hand crushed coarse kosher salt for 1-2 days
>> wrap in foil and bake in the oven for 6-8 hours at 140-145 degrees
>> instantly transfer to an ice bath, let rest in ice for at least an hour, but no more than four hours
>> wet brine overnight with salt, sugar, garlic powder, onion powder, persimmon oil
>> sear the flats on both sides using a fiery hot cast iron
>> using tongs, batch cook the drumsticks, rotating 15 degrees every 25 seconds for 75-85 minutes
>> let cool
>> finish on the grill (direct heat)
i used to have a few more steps but this process is tried and true and will get you 90 percent of the way there for only 10 percent the effort