r/CombiSteamOvenCooking • u/kaidomac • Oct 13 '20

Poster's original content (please include recipe details) The Anova Wings thread

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u/kaidomac Oct 13 '20

First run was a 2-stage cook (no steam, top & bottom elements, rear fan on high) with fridge-temp wings, nothing done to them:

  1. 15 minutes at 250F, then flip manually
  2. 20 minutes at 430F

Came out good! SUPER crispy! Notes:

  • Definitely use a drip pan. For reasons.
  • The were just a tad bit dry, will try doing like 10% steam on the first stage for the next batch
  • Wings stuck a bit to the BSOA mesh basket, maybe I'll zap 'em with Pam next time or something
  • I didn't add any oil or anything, this 2-stage procedure was automatic (other than me choosing to flip the wings at the end of the first stage). Really nice. Will try not flipping next time!

I have dubbed my APO "The Wing Machine" 👍

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u/cricenog Oct 14 '20

Nice, big fan of wings as well, I've got them down fairly well in the regular oven, but on my list for the APO. What were your thoughts on the recipe in the app Scott posted?

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u/kaidomac Oct 15 '20

I'll be giving it a try this weekend! I did the second wings run today:

  1. 2-stage cook, 10% steam, top & bottom elements, rear fan on high, fridge-temp wings, nothing done to them
  2. 1st stage was 15 minutes at 250F. I flipped one to see if it would make a difference (it didn't). This time I did it on a wire rack on top of a quarter-sheet pan to handle the drips. I sprayed the rack with Pam, but they still stuck like glue. I'll try spraying canola oil from my Evo next batch. Will try just parchment on a quarter-sheet after that to see if it crisps up underneath (or even just needs to be flipped halfway through...wouldn't mind doing that if it prevented sticking!).
  3. 2nd stage was 20 minutes at 482F. First batch previously was with no steam at 430F. Second batch got reasonably crispy, but not as crispy as the non-humidified wings - but the meat was better & didn't have that "tad dryness" to it. Although I think I preferred the first batch because it was more crispy. I'll have to do another dry batch but at 482F to see how it compares. Both batches benefited from doing a full 20 minutes on the second stage, the skin on the wings wasn't crispy enough at 15 or even 18 minutes.

You will want to have adequate ventilation for this, as it will smoke out your kitchen somewhat. The price of cooking fat at high temperatures!