Pre-cook in the sous vide

1. Split the forelegs so that you have the shoulder and lower leg. The very lowest part of the leg doesn’t have much meat, but it has some. Optional if you want to include it.
2. Toss the wings in salt, pepper, and garlic powder then put them in the sous vide at 145.5 for 30 minutes. At this point, you could put the wings in the fridge or freezer for later.

Air fry the wings

1. Pat the wings dry and leave them sitting out while you prepare an egg wash and breading.
2. Mix the eggs and 1 tablespoon of flour for the egg wash.
3. Mix the remaining flour, breadcrumbs, salt, pepper, and garlic powder.
4. Dredge the wings in egg then in breading. You can do another coat if you want but I found that to be much too thick.
5. Spray lightly with oil then air fry for 20 minutes at 400. You may need to do these in batches. Don’t overcrowd the pan.

Bake the wings to set the sauce

1. After all the batches are done, set your oven to broil.

2. Dredge the wings in your sauce. Line the wings up on a foil lined pan and broil for 2-5 minutes or until the sauce is set. I poured more of the sauces on the wings halfway through because I like em saucy.