Crispy Chicken Wings Confit

Recipe courtesy Greenhouse Tavern
Show: Unique Eats Episode: Local Legends
TOTAL TIME: 30 hr 20 min
Prep: 15 min
Inactive Prep: 24 hr
Cook: 6 hr 5 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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!

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 2 reviews

  • on February 09, 2014

    Flag

    Overall recipe was good, just two main problems with it. First, 300 degrees for confit is too high a temperature for that amount of time. Secondly, it's best to rinse the wings after curing to avoid the wings being WAY too salty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 22, 2012

    Flag

    The best wings ever and anywhere!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.