Chicken Wings with Dipping Sauces Recipe by Chef Richard Blais | Yummly

Chicken Wings with Dipping Sauces

Odessa Taylor: "It was good! the chicken fell right off the bone…" Read More
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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!


  • 24 chicken wings (or up to 36; buy “party wings", separated drumettes and wingettes, without the wing tips)
  • 1/4 cup kosher salt
  • 1 tablespoon red pepper flakes
  • 2 tablespoons light brown sugar (packed)
  • 3 quarts 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 tablespoon honey
  • 1 teaspoon jamaican curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 cup ranch dressing (your favorite)
  • 1/4 cup sriracha sauce (more or less to taste)
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    Odessa Taylor 10 days ago
    It was good! the chicken fell right off the bone. the wings didn’t even need the sauce