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.

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.

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.

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.

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.

Wings are marinated in sesame oil, soy sauce, and black pepper, sous‑vided at 160°F for 2 hours, then air‑fried until crisp.