I don’t watch sports. I used to. I was a big fan growing up. I don’t know when I stopped caring, but over the years I’ve lost a lot of interest. But even I get caught up in the excitement of the Super Bowl. Our family gets together and has a huge party, just enjoying time with one another and not even really paying that much attention to the game.
As you’d suspect, I bring a lot of food to the family party. I always bring chicken wings, a caramelized onion, bacon and gruyere dip with homemade pita chips, and pulled pork and coleslaw sliders. My mother-in-law brings a vegetable platter and a fruit plate, and the other cousins bring their favorite snacks. We mostly sit around talking with one another, catching up, and enjoying our time together. I don’t even remember who played last year, but I remember the laughter with my favorite people.
Ain’t Nothing But a Chicken Wing
Growing up, chicken wings were my mother’s territory. If they were in short supply, like on a roasted chicken, she got them. No debate. That’s just how it was. Truth is, I didn’t care. There wasn’t much meat and they weren’t that good. I’d rather have a meat-y leg or a juicy thigh.
When I got older, I loved going out for pizza and wings because we’d all just eat and laugh and talk. My favorite place to go in my hometown of Phoenix, AZ was Nino’s Pizza and Wings on 59th and Thunderbird. They probably weren’t even the BEST wings, but I loved the social atmosphere, the sports on the big screen and the food was pretty great.
But now if I am going to eat chicken wings I want them to be worth the “work”. I’ve spent years looking for the best ways to prepare chicken wings. It is a toss up right now between sous vide and pressure cooked chicken wings – both are insanely good. As we are getting ready for the Superbowl, I figure its time to share both options and we’ll let you decide.
Sous Vide vs Instant Pot
Both options have their pros and their cons. They both take a long period of time to get to perfection. Coating the chicken wings in tapioca with a hint of baking powder before you coat them allows the starch molecules to absorb the moisture, swelling and making a light but crispy crust.
The sous vide chicken wings are a little juicier and more “confit’d” in texture. My mom and my kids both say that this is their favorite wing.
However, the Instant Pot wings are a little juicier, which for me was preferable. They were still tender and amazing and just as flavorful, but a little more of a traditional texture.
I wouldn’t say no to either. And what’s awesome is I can make both easily for my family and everyone can be happy. If it were 100% up to me, I’d make traditional chicken wings in the Instant Pot and then I’d sous vide some chicken breast strips with the tapioca coating and make boneless for my husband and I.