Bootleg Chicken Wings

Do you want super tender and juicy chicken wings? Try this Sous Vide recipe. We did wings seasoned three ways using Outlaw Surf & Turf, Prohibition Pig Rub and 50/50 Speakeasy Seasoned Salt and spicy Rum Runner 6. 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.

Want more recipe inspiration? Check out other BOOTLEG spice recipes.