These drumsticks were "lollipoped", seasoned, roasted at 325 °F, dunked in buffalo sauce, then baked briefly for a sticky, spicy bite.
Poultry
Smokeless Smoked Chicken
Spatchcocked chicken gets a sweet‑smoky sous‑vide bath (150°F for 4 hours), then a heavy rub and a 325°F grill finish to dry the skin and brown the meat.
Hot Honey Old Bay Wings
Wings get a quick Old Bay, salt, and pepper toss, then air‑fry at 350°F until crisp. Finished with a warm hot‑honey drizzle.
Jalapeno Chicken Wings
Wings were sous‑vided at 160°F for 2 hours, cornstarch‑coated, air‑fried crisp at 400°F, then sauced, tossed, and topped with sliced jalapeños.
Hatch Chili Buttermilk Wings
Wings were brined overnight in hatch‑chile buttermilk, sous‑vided at 160°F for 2 hours, coated in spiced baking powder, and air‑fried 10 minutes until golden and crispy.
Maple-Glazed Chicken Thighs
Chicken quarters were sous‑vided for 3 hours at 158°F in a maple glaze, chilled overnight to dry the skin, pan seared, and glazed again before serving.
Closed On Sunday Wings
Marinated wings go straight into a 160°F sous‑vide bath, then get a baking‑powder coat and a 400°F air‑fried finish. Crispy, juicy, tangy perfection.
Bourbon Chicken Wings
Wings were marinated in a blend of brown sugar, sauces, and spices, cooked sous‑vide for 2 hours at 160°F, then air‑fried until crispy.
Sesame Pepper Wings
Wings are marinated in sesame oil, soy sauce, and black pepper, sous‑vided at 160°F for 2 hours, then air‑fried until crisp.