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I'm a very happy squirrel!! Yesterday I cooked a pack of wings in the sous vide "confit" style. I put duck fat in the bag and a single layer of salted wings. I cooked them on 170F for close to 5 hours. Put them in the fridge overnight to chill and hang out in the duck fat.
I fired up the vortex and tossed them on the grill on the outside of the vortex for about 15 minutes to warm them up. Then I put them on the inside to get some color and tighten up the skin. I made a glaze using honey, dijon mustard, tiger sauce and thinned it with apple juice. Fantastic combo! My new go to glaze for sure. The skin was nice and crispy and the texture of the wings was amazing! I'll never cook wings any other way. Plus, what a great way to have wings in a hurry. I haven't tried freezing them after the sous vide yet, but gonna try that. Yay!!!!!
I fired up the vortex and tossed them on the grill on the outside of the vortex for about 15 minutes to warm them up. Then I put them on the inside to get some color and tighten up the skin. I made a glaze using honey, dijon mustard, tiger sauce and thinned it with apple juice. Fantastic combo! My new go to glaze for sure. The skin was nice and crispy and the texture of the wings was amazing! I'll never cook wings any other way. Plus, what a great way to have wings in a hurry. I haven't tried freezing them after the sous vide yet, but gonna try that. Yay!!!!!
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