Sous vide

[Flynnster]

Just tossed some chicken wings in. One bag salt and pepper, one bag some jerk dry rub. 160 for around 3.5 hours.

I'm not expecting them to be "better" from sous vide, but I'm hoping I can get them cooked all the way through leading to a short and hot fry time for the crunch.

Also may try them just under the broiler.

[Porch Dweller]

Originally Posted by Flynnster

Just tossed some chicken wings in. One bag salt and pepper, one bag some jerk dry rub. 160 for around 3.5 hours.

I'm not expecting them to be "better" from sous vide, but I'm hoping I can get them cooked all the way through leading to a short and hot fry time for the crunch.

Also may try them just under the broiler.

Please follow up on this as I'm really curious how they turn out.