Are you ready to take your turkey wings to the next level? Look no further than sous vide! This innovative cooking technique guarantees juicy, flavorful wings every single time. Whether you crave a tender bite or a fall-apart texture, sous vide has you covered
The Perfect Temperature for Your Sous Vide Turkey Wings
The magic of sous vide lies in its precise temperature control. For turkey wings, the ideal temperature depends on your desired texture:
- Tender: 140°F (60°C) for 2 to 4 hours
- Braise-like: 150°F (65.6°C) for 2 to 4 hours (my personal favorite!)
- Firm but Tenderized: 156°F (68.9°C) for 2 to 4 hours
- More Fall Apart: 165°F (73.9°C) for 2 to 4 hours
- Really Fall Apart: 176°F (80.0°C) for 2 to 4 hours
Simple Sous Vide Turkey Wings Recipe: A Masterpiece in Minutes
This recipe is a game-changer, offering incredible results with minimal effort.
Ingredients:
- 2 pounds turkey wings
- 1 to 2 teaspoons salt
- 1/2 to 1 teaspoon spice rub or herbs (optional)
- Your favorite BBQ or wing sauce (optional, I love buffalo sauce or honey-chipotle)
Instructions:
- Preheat: Set your sous vide machine to your desired temperature (see above for guidance).
- Prepare the Turkey: Season the wings generously with salt and your chosen spices.
- Seal the Deal: Place the wings in a sous vide bag and seal it tightly, ensuring a single layer for even cooking.
- Sous Vide Magic: Submerge the sealed bag in the preheated water bath and cook for 2 to 4 hours, depending on your desired texture.
- Unleash the Flavor: Once cooked, remove the bag from the water bath and pat the wings dry.
- Searing for Perfection: Sear the wings for 1 to 2 minutes per side over high heat or under a broiler for a crispy exterior.
- Time to Shine: Toss the wings in your favorite sauce (optional) and serve with your preferred sides and dipping sauces.
Pro Tip: Check out my “Best Simple Sous Vide Turkey Wings Master Recipe” story for even more insights and inspiration
Frequently Asked Questions:
Q: I’m new to sous vide. Where can I learn more?
A: I’d be delighted to help! My FREE email course, “Sous Vide Quick Start,” will guide you through the basics of sous vide cooking, including perfect meats, searing techniques, and essential time and temperature charts. Sign up today and unlock a world of culinary possibilities!
Q: Do you have other sous vide turkey recipes I can try?
A: Absolutely! Explore a wide range of delicious sous vide turkey recipes, including:
- Sous Vide Bacon Wrapped Turkey Breast with White Wine and Herb Gravy Recipe
- Stovetop Turkey Stock Recipe
- Sous Vide Turkey Roulade Recipe
- Sage Gravy Recipe
- Crispy Oven Baken Turkey Skin Recipe
- Your Guide To the Best Sous Vide Thanksgiving Dinner Turkey, Sides and Desserts
- Sous Vide Thanksgiving Meal Prep Schedules
- Help Cooking a Whole Turkey – Ask Jason
- How to Get Crispy Sous Vide Turkey Skin and Chicken Skin
- Why Sous Vide a Turkey for Thanksgiving
- Sous Vide Turkey with Charmoula Recipe
- Sous Vide Turkey Marsala Recipe
- Sous Vide Turkey Curry with Cauliflower Pilaf Recipe
- Sous Vide Spicy Turkey Breast Recipe with Avocado Salad
- Sous Vide Turkey Breast Recipe with Roasted Apples
- How to Sous Vide Turkey for Thanksgiving and Beyond
- Sous Vide Turkey Leg and Thigh Recipe
- Sous Vide Turkey Breast Recipe
- How to Sous Vide Chicken, Turkey, Duck and Poultry
- Sous Vide Turkey Breast with Cranberry Chutney
- Turkey Bite with Gravy and Cranberry Air Recipe
- Thanksgiving Sous Vide Turkey Recipe
- Sous Vide Turkey Thighs with Jamaican Jerk Paste Recipe
- Sous Vide Turkey Breast Recipe with Cucumber and Cherry Tomato Salad
- Sous Vide Turkey Recipe Thanksgiving Roundup
Q: Can I use this recipe for other poultry?
A: Absolutely! This recipe can be easily adapted for chicken wings, duck wings, or even goose wings. Just adjust the cooking time based on the thickness of the wings.
Q: What are some tips for getting crispy skin?
A: After sous vide cooking, pat the wings dry and sear them over high heat or under a broiler for a few minutes per side. This will create a delicious crispy exterior.
Q: What are your favorite sides to serve with sous vide turkey wings?
A: I love serving my wings with a variety of sides, such as mashed potatoes, roasted vegetables, coleslaw, or potato salad.
Q: What are some dipping sauce ideas?
A: Ranch dressing, blue cheese dressing, buffalo sauce, honey mustard, and BBQ sauce are all excellent choices for dipping your wings.
Dive into the World of Sous Vide Turkey Wings!
With this guide and a little experimentation, you’ll be a sous vide turkey wing master in no time. So grab your ingredients, preheat your sous vide machine, and get ready to experience the magic of perfectly cooked, juicy, and flavorful wings!
Stop throwing out those wild turkey wings! Tenderize the tough cuts with a low-and-slow method before finishing them on a smoker or grill
In my talks with successful turkey hunters so far this spring, all have admitted they saved the breasts. A couple mentioned they kept the thighs and legs. Zero of those polled said they saved the wings.
Indeed, it takes a significant amount of time and care for the tougher cuts—like the thighs, legs, and wings—to tenderize before they can be eaten. But they are, indeed, and, in the case of wings, they are something special if prepared properly.
To tell the truth, I will skin my wild turkeys, removing all but the wings, even though I will be taking down most of my upland birds and waterfowl. I will take the time to remove the feathers from them; yes, it takes a while, but the flavor that this skin contains and the way it prevents these cuts from drying out while cooking make it well worth the effort.
You can certainly pluck other parts of a wild turkey, but I’ve noticed that the majority of my springtime longbeards have thin, leathery skin on their breasts. It hasn’t seemed worth the effort, but that’s my take. I also rarely bother plucking the skin on my thighs and legs because those skins turn to gelatin during the necessary low-and-slow cooking methods. That doesn’t mean you can’t, this is just my personal spring routine for these birds.
In this recipe, I am sharing a method for tenderizing tough cuts. This particular method requires a sous vide cooker. To put it simply, a sous vide is a vertical cooking apparatus that uses heating coils at the bottom to control the temperature of a water bath to within one-tenth of a degree. It’s designed for precise, longer-term cooking. Meat that has been sealed and placed in the bath will gradually cook to a tender consistency due to the water’s constant pressure and temperature. Tough wild turkey cuts have fork-tender meat because the collagen breaks down at a low temperature over several hours. Smoking it after helps firm up the meat, adding some texture while also imbuing it with additional flavor.
But you don’t absolutely need a sous vide cooker for this recipe. Below, I also share how to make delicious wings in your oven. And perhaps you don’t have or want a smoker. If so, proceed as directed below and sear your wings over a hot grill rather than smoking them as the last step.
In terms of what barbecue sauce to use, that choice is up to you, but I drizzled on some Beard Butcher Blend BBQ Sauce. If you’re feeling spicy, you could mix your favorite BBQ sauce with chili paste or something like Buffalo Wild Wing’s Mango Habanero sauce.
