In my experience, a glucose wash does not work very well for poultry skin. I think it works best for meat (although I have never gotten the same results as I have with a torch, but I might not have been doing it quite right).
I should also point out that using the torch right with beef (which is all that I would use it for) requires a little practice. You want to keep the torch moving. With a little practice (with beef), you can get a nice even crust all over.
I can give another vote for the Iwatani, but it's not going to solve everything. I did SV chicken breasts the past couple days, finished once in a hot skillet with peanut oil just smoking and once with the Iwatani. Here were the pros/cons:
Pros: Even, golden browning of the surface in about 25-35 seconds.
Cons: My overactive smoke alarm went off once the chicken hit the pan. Cleaning the stainless steel pain required barkeeper's friend.
Pros: No mess, quick, nothing to clean but a quick wash of the sheet pan on which I placed the chicken, and torches are fun.
Cons: Browning isn't even. The small protrusions on the surface of the chicken (including pepper if you used it for seasoning), burn before the main surface of the chicken browns. You do get browning, but not as nicely, and the lack of oil also means it is less golden/fried.
The Iwatani was great fun and worked well, but I think you end up with a spotty browning unless you really keep on the heat. For red meat, that's probably not a problem, where a nice mahogany brown is achievable and searing/burning of some little bits isn't as visually obvious. For chicken/duck, I think I'd rather try door number three, which is Doug Baldwin's gulcose wash and sear. I'm hoping to avoid the smoke and mess by cooking at a lower temp. I could probably even do it in a nice nonstick skillet, which would be super easy for weeknight cleanup.
Anyway, for $25, I think the Iwatani makes a great addition to the SV chef's arsenal. Plus, you can always creme brulee with it...