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Our famous confit chicken wings - 'Winger Winger Chicken Dinner'
Our famous confit chicken wings - 'Winger Winger Chicken Dinner'
Burgers
Side
Over 2 hours
Chicken
Easy
Serves
6 to 8

Confit chicken wings with BBQ sauce and spring onions

Recipe courtesy of
Ingredients
  • Chicken wings 1500g
  • Duck fat 300g
  • Table salt 250g
  • Caster Sugar 75g
  • Water 4000g
  • Egg 1
  • Plain flour 300g
  • Panko breadcrumbs 1000g
  • Milk 300g
  • Spring onions 2
  • BBQ sauce (see seperate recipe)
Method
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Method
  1. Make the brine mix by whisking together the table salt, caster sugar and water unitl dissolved
  2. Brine the chicken wings for a minimmum of 2 hours however overnight is ideal
  3. Drain the brine from the wings and warm the duck fat through.
  4. Cook the wings in the duck fat at 220c for 1 hour 40 minutes or until soft to touch but not falling away from the bone completely.
  5. Drain the duck fat and leave the wings to cool.
  6. Set up a pane station. Mix the egg and milk together and put the flour and panko breadcrumbs in seperate bowls
  7. Take the wings one by one, cover in a dusting of flour, roll in the egg and milk mix and finally cover in the breadcrumbs.
  8. Do this for all the chicken wings and set aside for cooking
  9. To finish the dish fry the chicken wings in oil (180-190c) until golden brown. Serve with warm BBQ sauce (see seperate recipe) and thinly sliced spring onions

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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