Here is my recipe for Smokeless Smoked Chicken.
Poultry
These are the recipes, tips, and techniques I’ve experimented with that feature poultry.
Hot Honey Old Bay Wings
Here is my recipe for Hot Honey Old Bay Wings.
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.
Spicy Chicken Rub
Here is my recipe for a Spicy Chicken Rub.
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
Here is my recipe for Closed On Sunday Wings.
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.