Sweet & Spicy Confit Chicken Wings

The Best Wings

Finger Lickin’ Good

Yield: 6-8

Author: Chef Meg of The Academy of Edible Sciences & Ethno-gastronomy

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Sweet & Spicy Confit Chicken Wings

Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M

These melt-in-your-mouth wings have a sweet, spicy and tangy glaze to pair. Spanish flavor notes with tequila, chilis, and sweet honey they have minimal prep time but a sure party pleaser!

Ingredients

• 3 lbs. of Whole Chicken Wings (drumette, wingette, & wing tip)
• 2 Gallons fryer oil (Canola or similar)
• 1/2 cup Tequila
• 1/4 cup white wine vinegar
• 1 tablespoon minced garlic
• 2 teaspoons chili flakes
• 1 teaspoon cayenne pepper
• 2 teaspoons turmeric powder
• 2 teaspoons fenugreek seeds
• 1.5 teaspoon ground mustard seed
• Juice of 1/2 lemon
• ~2 teaspoons salt
• 2 tablespoons macadamia blossom honey (from Trader Joe's!)
• 1 tablespoon cold unsalted butter 

Instructions

1. Preheat Oven to ~300 degrees Fahrenheit. Clean (if necessary) and pat dry your wings. Place them in a deep hotel pan and lay them evenly flat with minimal crowding. Cover them with oil (just enough to completely immerse all wings). Cover the pan with aluminum foil and place in center of oven for minimal of 1.5 hours (you may need another half hour or so depending on your oven- they should appear pale in color "cooked" and when picked up gently with tongs, soft but not completely falling apart). 
2. Either store your wings in the fat in this way in a cooler until ready to prepare -or- with a slotted spoon remove them from the pan and "drain" them on a cooling rack. 
3. With the remaining un-used oil, place in fryer or on stovetop in a deep pan and heat to ~350 degrees fahrenheit. In batches without crowding, fry your wings (approximately 4 minutes). 
4. In the meantime, make the sauce: place the tequila and the white wine vinegar on the stovetop in a pan on medium-high heat until reduced by half. Next add in garlic, chili flakes, cayenne pepper, turmeric powder, fenugreek seeds, ground mustard seed, lemon juice, and salt. Turn heat to low and simmer for a few minutes to bring the flavors together. Next add the macadamia nut honey and whisk into the sauce. After this is incorporated, whisk in the cold butter until melted and then turn off the heat. 
5. Gentle toss the fried wings in the sauce. To plate, I added some crushed macadamia nuts, palm leaves, red grapefruit and micro cilantro. 
6. Bon Appetit!

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