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Skin-on Chicken Wings and Drumsticks

Skin-on Chicken Wings and Drumsticks

The plan here is to cook something new once a week. For social media purposes, I’m going with #waterbathwednesday to keep track of each weeks new protein or dish.

As you probably guessed, this week it’s chicken, sous-vide.

Chicken drummies, legs, wings.

Step 1 is easy. Remove from packaging and put in mixing bowl. Add seasonings for bath (I used sea salt, garlic salt, pepper) and mix to thorough coverage.

Seasoned

Step 2 is simple, too. Bag the bird parts!

Bagged and ready to cook.

Step 3. Drop in the water bath.

Cook at 165 F for 90 minutes.

Steps 4 and 5. After the bath, remove from bag and place in baking pan. Season with finishing seasonings. I used smoked garlic, paprika, salt and ground pepper.

Seasoned before baking finish.

Step 6. Finish by baking at 450, for 15 minutes. After the first 15 minutes, turn the meat and bake another 15 minutes.

Viola. 2 hours, and you’ve got killer and tender skin-on chicken legs, thighs, wings, and drummies.

Remember to let it sit a minute before you dive in- no matter how good it smells and looks! You don’t need to burn any fingers or tongues!



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