Super Bowl Snacks: Slow-Fried Buffalo Wings
From my humble perspective, the only good buffalo wing is a deep-fried buffalo wing. It might not be the healthiest way, but it's the only way I know to get juicy meat and perfectly crisp skin. But what about slowly fried, almost like confit, chicken wings? Could this produce even moister meat and even more crisp skin? Could I—gasp!—reach a certain buffalo wing nirvana?
Wings are usually a thoughtless appetizer, and one I honestly don't eat that often. But I ran across this recipe at Chow for Momofuku's Chicken Wings. In the Manhattan restaurant they're named for, they are actually smoked, but Chow adapted the recipe so the wings are slowly cooked in 200-degree fat for 30 to 40 minutes. They are then removed and broiled for about 5 minutes until their skin is crisp, and are then finally tossed with an Asian-inspired sauce.
I decided to take the concept and ditch the (admittedly delicious sounding) sauce. I wanted an all-American wing worthy of the upcoming Super Bowl. And I have to admit they are delicious. Succulent and rich, instead of dry and tough, these wings deserve attention.
Slow-Fried Buffalo Wings
- serves 1 to 2 -
Ingredients
10 chicken wings
2 1/2 cups pork fat, duck fat, or beef fat
2 tablespoons butter
1/2 tablespoon brown sugar
3 tablespoons Frank's Hot Sauce
1 teaspoon cider vinegar
1 tablespoon Tabasco Sauce
Procedure
1. Melt the pork fat in a medium sized sauce pan over moderate heat. When the temperature hits 200 degrees add the wings. Cook for 30 to 40 minutes, or until meat is cooked. Check the oil occasionally, and adjust the heat to maintain a temperature close to 200 degrees.
2. Meanwhile, melt the butter in a small saucepan over medium-low heat. When melted add the brown sugar, Frank's, cider vinegar, and Tabasco. Stir until combined. Turn off the heat and set aside.
3. When wings are done, remove from the fat. Preheat the broiler to high. Place the wings on a roasting pan and set under broiler. Cook for 5 minutes, flipping halfway, or until skin is crisp.
4. Toss the wings with the sauce and serve. Blue cheese dressing and celery would be nice, too.
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10 Comments:
Aside from the sauce and the lack of a cure for the meat prior to cooking, this exactly the same process as for making confit. And it sounds awesome. Thanks Nick (and Chow. And Momofuku. And France.)
simon at 6:32PM on 01/28/09
I was asking about korean fried chicken recipes in the talk section too, but these also sound really good.
ChiefHDB at 6:40PM on 01/28/09
@simon -- Interesting; did not immediately think of it as a confit, but, duh, you're right. Also interesting how calling it "confit" sounds so much more appealing than "simmer in lard for 40 minutes".
Michele Humes at 6:46PM on 01/28/09
I was looking for a wing recipe for this upcoming week. I have tried baking them for 40 minutes at 425 and have had success making them very crispy. But I had never thought about slow frying them, I may have to give this a try.
Thanks!
Deseree at 6:48PM on 01/28/09
If you have free time on your hands, try extracting the bones from the wings before confiting them (sharp cleaver + needle-nose pliers). It's tedious, but you end up with perfect whole morsels of bird. Best chicken nuggets ever.
alwang at 7:39PM on 01/28/09
Not many things sound more appealing to me than simmer in lard for 40 minutes" :) But yeah, confit is pretty and concise.
simon at 9:26PM on 01/28/09
Another winner Nick!
PerkyMac at 10:18AM on 01/29/09
Thanks! Going to have to give this one a try. Just read a piece where the owner of the Anchor Bar talks about how the secret to their wings is frying them first at °250F to cook the meat and them frying them again at 350°F to finish them.
Davekatz at 11:08AM on 01/30/09
There are so many goood wings here in Western NY but the best are from a BBQ place that only smokes them then they put the sauce on, they fall apart!!! The best wings around, no guilty feelings not fried.
joanpieroni2 at 8:22AM on 02/01/09
Does anyone know if this could be done in a deep fryer with canola oil?
dmcavanagh at 12:38PM on 02/04/09