Every year I try to make chicken wings for superbowl in a way that keeps them crispy but requires minimal work once people get to my house. Frying has seemed to be a waste unless you eat them right away.
This year I happen to have, for the first time, a sous vide machine (Anova) that I got. Heres what I was thinking, curious of others opinions.
Sous vide the wings, then grill them for some char all before people get there then bake them on a tray once people get there. THoughts?