Re: Sous vide
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.
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