Confit Chicken Wings With Nevisian Hot Sauce
The inspiration behind Chef Jonathon Sawyer's take on this decades old classic is Parisian bistro duck confit meets mid-west Americana buffalo chicken wings. The result is crispy skin and rich fall-off-the-bone tender meat. Start your prep early to enjoy by the big game day! If you're short on time, you can always skip the confit, and just make the sauce.
Makes 4-5 servings
4 fresno peppers
1/2 red onion diced
10 cloves garlic peeled and smashed
1 inch of fresh ginger peeled and sliced
1 orange juiced and zested
1 lime juiced
1 cup red wine vinegar
1/2 cup water
2 tbsp honey
1 tbsp salt
1⁄2 cup kosher salt
1⁄4 cup brown sugar
2 teaspoons chili flake
2 pounds all-natural free range chicken wings (trim wing tips)
1 gallon beef lard or suet, chicken schmaltz, duck fat, melted butter, vegetable shortening or a blend of listed lipids. No pork or bacon or BBQ fat. While we love the flavor they are too strong in this preparation and will take over.
Sauté onions, garlic, ginger and peppers until smooth and consistent.
Add the rest of the ingredients and simmer for 30 minutes.
Blend mixture until smooth.
Store in refrigerator for up to 3 weeks.
Add a tablespoon of Zantham or thickener if that’s in your pantry (and just a touch of fish sauce goes a long way).
In a large bowl, thoroughly combine salt, sugar, and chili flakes.
Toss chicken in mixture, cover bowl and refrigerate for 24 to 48 hours.
Preheat oven to 300°F.
Place chicken in deep roasting pan and cover with fat.
Cook for two to three hours, or until meat begins to separate from bone.
Remove wings from lard and spread on resting rack on a cookie sheet to cool to room temp and then into the refrigerator.
Strain confit fat into medium container and reserve in fridge or freezer.
Start air fryer, turkey fryer or large stock pot of vegetable oil and heat to 400°F.
In batches, cook wings in lard until golden and crispy, approximately 4 to 5 minutes. Toss wings with Nevisian hot sauce.