Post by BBQ Butcher on Feb 19, 2015 19:01:57 GMT -5
I must say the sous-vide turkey wings are a keeper I seasoned the wings with Badia Complete Seasoning, garlic powder and smoked paprika, vacuum packed and into a 160° water bath for 9.5 hours. Dried them off and under the broiler until the skin crisped up. Served with Publix Smokehouse bbq beans and potato salad. The sauce is half Baby Rays bbq and a chipotle hot sauce. Pics are before and after the broiler step. The wings, including the skin, were bite thru tender and delicious