St. Louis Trashed Wings (sous vide style) Pron

pmad · Jun 7, 2015

I honestly do not know if "Trashed Wings" is a St. Louis thing, a STL thing that has spread, or something being done everywhere.
Please let me know if they do this where you live.

Vacuum Wings in a single layer

Sous vide wings 170° for 7.5 hours

You also get free chicken stock :wink:

Chill uncovered. Then deep fry at 400° for 4 min

Sauce

Then the TRASHED part.
RE-FRY for 2 min.

Serve with additional sauce and blue cheese dressing

These were some of the best wings I've had anywhere.
Because they were already cooked all the way through and lost both water and fat, the deep frying left them light and crispy.

Ron_L · Jun 7, 2015

I've never heard of trashed wings up here, but they look good! What's in the sauce?

Soybomb · Jun 7, 2015

From Stl, never heard of it, what are trashed wings, just refried after saucing?

bri134 · Jun 7, 2015

I'm from STL as well... first heard/seen for me too. Looks like some good eating though.

pmad · Jun 7, 2015

Ron_L said:
I've never heard of trashed wings up here, but they look good! What's in the sauce?

Franks, Softened Butter, and Durkee

pmad · Jun 7, 2015

Soybomb said:
From Stl, never heard of it, what are trashed wings, just refried after saucing?

Yes.
Are you currently in STL?
What part? I'll direct you on where to get them.

Big George's BBQ · Jun 7, 2015

Looks and sounds Great

Irrivirsible · Jun 7, 2015

Very nice looking wings

Jason TQ · Jun 7, 2015

Interesting.....

STLBBQer · Jun 8, 2015

I'm from STL, but we always called them dirty wings.

jakel · Jun 8, 2015

I think maybe they call them that because they trash the fryer :wink:
They do look interesting however.:mrgreen:

cheeaa · Jun 8, 2015

Also from STL. Heard of trashed wings but never heard about it being only STL thing. We have pork steaks, toasted ravs and Gooey butter as our culinary claims.

A hijacking side note, and please don't take offense O.P. but what is the point of sous viding for that long? Or, even sous videing at all? Seems like it's taking over the bbq world for some reason and I don't really get the hype.

qman · Jun 8, 2015

pmad said:
Franks, Softened Butter, and Durkee

Durkee?

TheWolfePit · Jun 8, 2015

I gotta say those look great! Never heard or thought about refrying! NICE!

qitup · Jun 8, 2015

I always double fry my ck wings. What I have *not* done is sauce after the first fry, that seems like it would be worth trying.

How dirty does your oil get afterwards? I'm guessing pretty dirty - do you filter the oil and reuse or toss out?

And yes, I'm also curious as to the point of sous vide before frying.

pmad · Jun 8, 2015

qman said:
Durkee?

[ame="http://www.amazon.com/Durkee-Famous-Sauce-10-Ounce-Pack/dp/B004U8S7TE/ref=sr_1_1?ie=UTF8&qid=1433791538&sr=8-1&keywords=Durkee"]Amazon.com : Durkee Famous Sauce, 10-Ounce (Pack of 6) : Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41Gyb1SdPxL.@@AMEPARAM@@41Gyb1SdPxL[/ame]

Dwl9113 · Jun 8, 2015

qman said:
Durkee?

I don't quite understand the stuff but my old roommate used to eat it all the time.

It's a mayo/mustard mix?

pmad · Jun 8, 2015

cheeaa said:
Also from STL. Heard of trashed wings but never heard about it being only STL thing. We have pork steaks, toasted ravs and Gooey butter as our culinary claims.

A hijacking side note, and please don't take offense O.P. but what is the point of sous viding for that long? Or, even sous videing at all? Seems like it's taking over the bbq world for some reason and I don't really get the hype.

It ensure se that the wing is cooked throughout
It cooks some of the fat out
It reduces fry time
I think it made for a lighter, crispier wing.

pmad · Jun 8, 2015

Dwl9113 said:
It's a mayo/mustard mix?

No, not at all.
Hard to describe.

pmad · Jun 8, 2015

qitup said:
How dirty does your oil get afterwards? I'm guessing pretty dirty - do you filter the oil and reuse or toss out?

jakel said:
I think maybe they call them that because they trash the fryer :wink:
They do look interesting however.:mrgreen:

This^^^^

Many restaurants that make them have a dedicated fryer.

St. Louis Trashed Wings (sous vide style) Pron

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