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.
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I can’t see this video
It should be at the top of the page, above the title. Will it just not play or is it completely blank for you?
Do we get the chicken wing recipe or just the video?
Thanks
Hi Kevin,
You can find the recipe here: http://www.chow.com/recipes/30492-korean-chicken-wings
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!
Unfortunately, that will not work. A product will absorb the liquid it cooks in, much more so than when its kept cool in the refrigerator. As a result, the wings will soak up the brine and be too salty.
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.
Not really. If you want them to be good, you have to fry them.