From the blog October 11, 2012 Sam Fahey-Burke

Our Favorite Recipes: Chicken Wings

I am most excited about the Korean Chicken Wings recipe in Modernist Cuisine at Home. Why? Because of the deliciousness factor! They’re amazing. Just watch the video above and see for yourself.

Developmental Chef Sam Fahey-Burke

Check back tomorrow: every day this week, we’ll bring you another of our chefs’ favorite recipes from Modernist Cuisine at Home. Visit our blog for more photos, stories, and tips.

– The Modernist Cuisine Team

Discussion

  1. Teresa53 October 12, 2012 Reply

    I can’t see this video

    • Judy October 12, 2012 Reply

      It should be at the top of the page, above the title. Will it just not play or is it completely blank for you?

  2. Kevin October 17, 2012 Reply

    Do we get the chicken wing recipe or just the video?
    Thanks

  3. agoodrich February 3, 2013 Reply

    I have a question regarding the simple “Sous Vide Buffalo Wings” recipe from page 250 of MC@H…

    Is it possible to cut down on the time by combining the brining and sous vide cooking? E.g., brine for 2 hours, keep the wings and brine in the same vacuum-sealed bag and cook sous vide for the last hour… then pat dry and fry.

    Would this work? If not, why? THANKS!

    • Sam Fahey-Burke March 5, 2013 Reply

      Unfortunately, that will not work. A product will absorb the liquid it cooks in, much more so than when it’s kept cool in the refrigerator. As a result, the wings will soak up the brine and be too salty.

      • agoodrich March 5, 2013 Reply

        Thanks so much! Now I have a follow up question (pushing my luck, i know!)…

        I’ve made several combinations of wings over the past few months. I LOVE the “boneless” wings with a traditional wing sauce. However, the thing i DON’T love is the frying process (messy and in general a hassle for the home chef IMO).

        ANyway, my question is: do you think using a torch to sear the dried wings after sous vide would work as good (or even just sufficiently)? Maybe just the skin side of the “fore arm” to get some crispy browning?

        In my opinion this would be drastically easier and cleaner than deep or shallow pan frying.

        • Sam Fahey-Burke April 2, 2013 Reply

          Not really. If you want them to be good, you have to fry them.

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