Yep! I went there!
With it getting dark so darn early anymore and my wife getting home after 7 most nights it
is making me get creative in my cooking. I know I could have done these on one of my grills, but trying to judge
what time we are going to eat and keep the food warm, made it a lot easier just to do the wings Sous Vide.
I separated the drummies and the flappers and ended up with 12 of each. I tossed them with a tablespoon of
kosher salt and ¼ cup of Sweet Heat.
Bagged and ready to go into the preheated Sous Vide Supreme at 170 degrees.
5 hours later they were out of their bags, dried off and then put into my oven in broil mode for 6 minutes.
Wings after 6 minutes in the broiler.
Here’s my plate with some packaged steak fries and sweet potato fries.
The wings came out great with this method. They were extremely tender and juicy. The broiler dried the skin
enough for a bit of a crunch. Next time I do this I will give the wings a bath in some hot oil for about 3 minutes
to crisp up the skin a bit more. The broiler method is healthier, but…......
