After reading about cooking chicken feet and that it is something that some like, I ran into some discounted feet at my store. I am willing to eat anything once so I bought them and re-read about preparing them, 180F for 24 hours.
The first challenge was that due to the odd shapes, I couldn’t get all the air out. I used two spoons and while the bags still floated, at least all the feet were below the water level.
I broke them into two batches and seasoned them differently. One was just salt and pepper and the other was a little Korean BBQ sauce, only as much as coated the feet.
At the end I patted them dry and finished them in a 425F oven for a few minutes. That made them look much better.
They were pretty good. Although there were small bones, everything else was broken down and had a good flavor and mouth feel. It was an interesting experience.