Actual prep time:1 hour
Level of difficulty 3
Seal the wings in single layers in heat rated vacuum bags. Process sous vide at 135 F/57 C for at least 5 hours. Once the interval has elapsed, cold shock the wings in iced tap water until they achieve 70 F/21 C. Refrigerate at 40 F/4 C.
Seal the corn in heat rated vacuum backs and process sous vide at 183 F/84 C for 4 hours. Once the interval has elapsed, cold shock the corn in iced tap water until it achieves 70 F/21 C. Refrigerate at 40 F/4 C.
Day of service
Remove the wings and the corn from the packaging.
Stage into a large bowl.
Add the powdered egg whites.
Add 2 oz/60 ml water and toss well. This will create a sticky surface. Some enthusiasts like to add flour to increase the stickiness–about 0.5 cups/75 g. Line a cookie sheet with parchment.
Spread the seasoning out on the parchment.
Arrange the corn and the wings on top of the seasoning with space between them.
Sprinkle generously with more seasoning.
Gently shake the pan back and forth to apply the crust fully.
Arrange the wings on a wire rack. Spray (or drizzle) with oil to prevent scorching and to conduct heat evenly. Set your smoker on medium heat 350 F/176 C (or as close as possible). Save the spices for another application–there is no risk of cross contamination because the chicken and the corn are pasteurized. Discard the parchment and the mess that the seasoning created with it! Before you smoke the wings/corn…assemble the other components (optional):
Bachelor’s BBQ Beans, one recipe.
Celeriac Apple Slaw, one recipe.
Combine the orange marmalade and the butter and heat in a microwave for thirty seconds. Stir well. A pan can also be used–be careful not to scorch.
Stage the wings and the corn into the smoker and close the lid. Check status after 30 minutes.
When they’re dark, they’re done.
Now we’re getting somewhere.
Corn is all about texture. Or at least it used to be.
Beans are a great excuse to combine bacon and garlic.
The celeriac/apple salad is unique and refreshing. For more about celeriac, visit HERE.
Arrange the other components on the plate and put the wings on top. Garnish with cherry tomatoes, celery stalks, sesame seeds, brunoise sweet peppers and/or orange slice if desired. Like the plate above, or…
Like this, for example.
The citrus glace brings a bittersweet kick.
The celery stalk delivers altitude and attitude.
All the flavor groups are represented. All the texture groups are represented. It’s global.
Just looking at these makes me thirsty, but in a GOOD way!
Visit us live on Facebook at SVR–Sous Vide Resources; Low Temperature Pasteurization, Sous-B-Q™,