These may be the best wings I have ever done. Very simple rub, salt, pepper, garlic, paprika and chili powder. But they were sous vide at 150 for 4 hours, then fully chilled down, then put on the pellet smoker at 350 till brown and crisp. And of course I added some Kentucky Rebel Scum Hot Sauce. Total accident. I did up a huge pack with seasoning and realized there was just too many. So I put some in the freezer vac sealed. When I took them out this AM I was like, I wonder if I were to....🤔 Why this works so well. First fully cooked without drying out and literally cooks in a brine. Skin renders a lot of fat in sous vide so it browns and crisps beautifully. By fully cooling before going on the smoker you get enough time to get a good brown without over cooking. I am going to make up a bunch of packs to keep in the freezer ready to go.