Ha, I think it's pretty badass that you use a sous vide method to make chicken wings.
I have an expensive mixer just for making banana pudding, so I'm down with that.
The idea actually came from somewhere I read. They had known that Chinese places pre fry their wings at around 180-200F for 20 minutes and then quick fry them at 400F. Makes them moist and tender with crispy skin.
Ive tried that method but it still doesn't turn out as good as sous-vide. I make wings twice a week, this method is so easy and turns out perfect every time.
Anytime you guys want pictures or details of stuff, feel free to ask. I enjoy helping people improve their lives with cheap technology.
As always be careful when frying. _________________ “I do like metaphorical heroin and my heroin dealer. EA”
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