BOOTLEG Chicken Wings
Do you want super tender and juicy chicken wings? Try this Sous Vide recipe. We did 3 different BOOTLEG wing flavors. Outlaw Surf & Turf adds a pepper-forward flavor; Prohibition Pig Rub adds a savory, mild heat flavor; and Speakeasy Seasoned Salt added with the spicy Rum Runner 6 adds a salty, delayed heat experience.
Sous Vide for 3 hours at 148 degrees, then broiled in oven a couple minutes per side to crisp the skin. We put out some different dipping sauces but NOT needed. They were so good as dry rubbed wings. You can also cook these in an air fryer.
Want more recipe inspiration? Check out other BOOTLEG spice recipes.