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.
- 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
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.
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.
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.
Toss the wings with the sauce and serve. Blue cheese dressing and celery would be nice, too.