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Odessa Taylor: "It was good! the chicken fell right off the bone…" Read More
18Ingredients
5Hours
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Description
Use a classic French technique to make melt-in-the-mouth confit chicken wings, served with a trio of uniquely-flavored (but quick and easy) sauces, including Richard's signature "sri-rancha." Be sure to set aside plenty of time for brining and cooking these flavor-packed wings!
Ingredients
US|METRIC
10 SERVINGS
- 24 chicken wings (or as many as 36)
- 1/4 cup kosher salt
- 1 Tbsp. red pepper flakes
- 2 Tbsp. light brown sugar (packed)
- 3 qt. canola oil (more as needed)
- 1 cup duck fat (or schmaltz/rendered chicken fat)
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bulb garlic (top removed)
- 1/2 cup diced pineapple (canned, drained)
- 1 cup barbecue sauce (your favorite)
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1 Tbsp. honey
- 1 tsp. jamaican curry powder
- 1/4 tsp. ground cinnamon
- 1 cup ranch dressing (your favorite)
- 1/4 cup sriracha sauce (more or less to taste)
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Reviews(1)
Odessa Taylor 4 years ago
It was good! the chicken fell right off the bone. the wings didn’t even need the sauce