Brunch Wings

Presenting Brunch Wings: First, the chicken wings are confit in bacon fat infused oil, then fried, and finally finished in a maple chili glaze.  Wings for breakfast.

yields 1 lb. of wings ....maybe, maybe enough for 2 people.

Bacon Confit Chicken Wings:

  • 1 lb. cut chicken wings (drumettes and flats) *Optional: french drumettes by cutting off the very end of the bone, then using your knife to push back the tendons and skin- leaving a clean bone and a chicken "lollipop".
  • 4 strips of bacon
  • canola oil

Add bacon to a non-stick skillet, cook on medium until fat renders and bacon is crispy.  Set bacon and the rendered fat aside.  Pre-heat oven to 225°F.  Place chicken wings flat in an oven-safe casserole or souffle pan.  Add bacon, and its rendered fat to the pan.  Fill the pan with canola oil until wings are just covered.  Cover pan with foil and place in the oven.  Cook wings for 45 minutes.  Remove pan from oven, allow wings to cool. Strain from fat and set aside.

Maple Chili Glaze:

  • 1/2 C maple syrup
  • 1/2 C tamari
  • 1/4 C apple cider vinegar
  • 1/2 t smoked paprika
  • 1/4 t ancho chile

Add all ingredients to a heavy-bottomed sauce pan at medium-heat and whisk together.  Allow sauce to come to a boil, then decrease heat to low.  Keep sauce at a simmer until it reduces enough to coat the back of a spoon (about 20 minutes).  Set aside.

Fry & Plate Brunch Wings:

  • 2 strips of bacon
  • 4 C canola oil
  • bacon confit chicken wings
  • maple chili glaze
  • 1 t scallion thinly cut on a bias
  • chili oil

Add bacon to a non-stick skillet, cook on medium until fat renders and bacon is crispy.  Set bacon and the rendered fat aside.  Add canola oil and rendered bacon fat to a dutch oven, or other pan with high-sides.  Heat pan at medium-high, and bring oil up to 350°F.  Carefully add wings (fry in batches if necessary)- slowly to not splatter.  Fry wings until skin is crispy and golden brown.  Remove from oil, and set on cooling rack or a paper-towel covered plate.  Once are wings are fried, add them all to a metal bowl.  Add about 3 T of the glaze to the wings (more or less depending on taste), toss wings until evenly coated.  Pile wings in the center of your plate.  Spoon chili oil around and on the wings.  Finely chop bacon, and sprinkle on wings; finish with scallions on top.

Pairing:

beer: IPA.  The sweetness from the glaze balances the bitterness, while the hops intensify the soft heat from the ancho and smoked paprika- and helps cut through the fat.  Some beers to look for: Alchemist Focal Banger, Bear Republic Racer 5, Bell's Two Hearted, or Stone IPA.

cocktail: Fresh Mary