Crispy Chicken Wings Confit

1/4 cup kosher salt
1/8 cup brown sugar
1 teaspoon chili flakes
1 dozen chicken wings
2 quarts lard
4 cloves garlic
1/2cup chopped scallions
1 tbsp roasted and chopped jalapeno
2 lemons split

To make 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 hrs.

Preheat oven to 300 degrees.

Once the wings have cured, place the wings in a deep pan, cover with lard and place parchment over the 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. Fry the wings until golden brown and crispy, 3 to 4 minutes.

While the wings are cooking, build your sauce. Crush the garlic in a bowl, and then add the scallions and jalapenos. When the wings are finished cooking, toss them in the sauce. Garnish with the lemons.

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