Crispy Chicken Wings at Home

Now you may have heard of the double fry as a tried and true technique for awesome french fries or divine Korean fried chicken, but what if I told you the double fry method I’m using today actually has more in common with the French cooking technique of confit?

Ingredients:

• Chicken Wings

• Oil for Frying

• Salt

Sauce Ideas

Buffalo Sauce

• 1 part butter

• 2 parts hot sauce

Lemon Pepper

• 1 part pepper

• 1 part lemon zest

• 2 parts butter

General Method:

STEP 1: Add a frying fat to a large dutch oven. Heat the oil to 230 F (110 C) and submerge the chicken wings to cook for 25-30 minutes. This is the confit method.

Step 2: The chicken wings are removed and drained from the oil. Letting them rest for at least 1 hour.

NOTE: At this stage, the wings can be sealed and frozen for when you are ready to fry them in the next step. If you are freezing, make sure the skin in thawed and dried prior to frying for optimal crispiness!

STEP 3: Once rested, the chicken wings are fried in oil heated to 400 F (204 C). The wings should be fried until they are golden brown and floating.

STEP 4: Drain the fried wings on a paper towel and sprinkle with salt. Add the wings to a metal bowl and toss them in your favorite wing sauce or spice rub.