Recipe courtesy of Greenhouse Tavern
Show: Unique Eats
Episode: Local Legends
Print
Crispy Chicken Wings Confit
Total:
30 hr 20 min
Active:
15 min
Yield:
2 to 4 servings
Level:
Intermediate
Total:
30 hr 20 min
Active:
15 min
Yield:
2 to 4 servings
Level:
Intermediate

Ingredients

  • 1/4 cup kosher salt, plus more for seasoning
  • 1/8 cup brown sugar
  • 1 teaspoon chili flakes
  • 1 dozen chicken wings
  • 2 quarts lard
  • 4 cloves garlic
  • 1/2 cup chopped scallions
  • 1 tablespoon roasted and chopped jalapeno
  • 2 lemons, split

Directions

To make the cure, mix the kosher salt, brown sugar and chili flakes together. Rub on the wings, and let cure in the refrigerator for at least 24 hours.

Preheat the oven to 300 degrees F. 

Once the wings have cured, place the wings in deep pan, cover with lard and place parchment over top. Place in the oven until the meat begins to pull away from bone, at least 6 hours. 

Pull the wings from the confit fat and let cool. 

Preheat a deep-fryer to 400 degrees F. Fry the wings until golden brown and crispy, 3 to 4 minutes. 

While the wings are cooking, build your sauce. Crush the garlic in bowl, and then add the scallions and jalapeno. Squeeze the juice of the lemons into the bowl and mix. 

Once wings are crispy, toss with the sauce and taste for salt (be sure not to pre-salt the sauce due to the cure on the wings). Plate and enjoy!

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Crispy Chicken Wings with Tsaketa Hot Sauce

Recipe courtesy of Nadia G

Crispy, Smoked Chicken Wings and Legs, Cilantro, Lime and Sriracha and a Celery and Radish Salad

Recipe courtesy of Michael Symon

Caribbean Chicken Wings

Recipe courtesy of Sunny Anderson

Spicy Chicken Wings

Recipe courtesy of Danny Edwards

Balsamic Chicken Wings

Recipe courtesy of Chuck Hughes

On TV

So Much Pretty Food Here