Crispy Confit Chicken Wings

Updated: Oct 8

Crispy Chicken Wings

2# wings

1 gal lard

.5 c kosher salt

.25 c brown sugar

2 tsp chili flake

2 T roasted jalapeño

2 lemons

4 clove garlic

2 T scallion





Purchasing and Prep

In a large bowl, combine salt, sugar and chili flake together, using your hands to thoroughly mix

Toss wings into the salt sugar cure, cover bowl and let sit in refrigerator for 24-48 hours

Once wings have cured, place in deep roasting pan, and cover with melted lard

Place in a 300 degree oven for 2-3 hours or until wings begin to separate from bone

While wings are cooking, place raw jalapeño peppers on 500 degree grill, or in a scorching hot cast iron pan until jalapeño skin begins to blacken and crack.

Remove peppers from heat and place in a bowl. Cover in plastic wrap

Let sit for 10-15 minutes then peel burnt skin off of peppers with a damp towel

Roughly chop and set aside

Once wings are cooked, remove from lard and lay out on cookie sheet to cool (1-2 hour)

Strain lard into a medium stock pot and heat to 400 degrees.

Place wings in hot fat, and cook until golden and crispy (4-5 minutes)

While waiting for wings to cook, crush garlic with a meat mallet in a medium metal or wood bowl. Add sliced scallions and chopped jalapeño.

Juice lemons into the pepper/scallion mixture and combine with a spoon.

Once wings are crispy, remove from fat and toss gently in bowl.

Serve!





©2020 by Chef Sawyer Cooks

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