Chicken wings for 24 hours

I had six pounds of wings in the cooler in three bags cooked for 24 hours at 145F/63C and seasoned with Harry and David pepper and onion relish. I took a few out of the fridge for lunch and heated them in a 425F/220C oven for 20 minutes, adding only a light sprinkle of salt and pepper.

I really liked the flavor of the relish and I am going to try to make some.

1 Like

YES! Those look amazing! :heart_eyes:

Here are some more of the wings. I liked them “as is” so I didn’t use a different finish seasoning as was my original plan. The only change I made was that they stayed in the oven longer, 25 minutes, since they started from refrigerator cold.

1 Like