Chicken Wing Confit with Bacon Marmalade
Chicken Wing Confit with Bacon Marmalade
Ingredients:
5 lbs. Chicken Wings
Reserved Bacon Grease
2 C. (approx.) Vegetable Oil to cover
2 each Garlic cloves
1 T. Lemon Juice
Brine:
1 C. Sea Salt
1 C. Sugar
8 ½ C. Water
1 T. Peppercorns
2 T. Lemon Zest
Bacon Marmalade:
1 lbs. Smoked Bacon
1 ½ C. Diced Sweet Onions
3 each Garlic Cloves Minced
1 C. Dark Brown Sugar
½ C. Apple Cider Vinegar
1 ½ tsp. Chili Flakes
¼ tsp. Ground Ginger
2 T. Bourbon
Preparation:
Combine all ingredients for brine and mix until sugar and salt are completely dissolved. Place chicken wings into brine and keep in refrigeration for 1½ hour.
Marmalade:
Dice bacon into ¼” pieces, this is much easier to accomplish if the bacon is partially frozen. Simply place bacon into the freezer about 30 minutes before beginning recipe and you will be able to cut more consistent pieces. Placed diced bacon into saucepan over medium heat. I like to add about 4 tablespoons of water at this point. It assists in rendering the fat out of the bacon before it begins to brown. You won’t need to keep quite such a close eye on it with the water keeping the bacon from burning. Once the water has evaporated most of the fat will have rendered out and the bacon will begin to fry in its own grease. Continue cooking until the bacon just begins to brown and crisp. Drain and reserve the grease. Add the remaining ingredients to bacon and bring to a simmer. Allow to cook for 4 to 5 minutes, and then set aside.
Confit:
Drain the chicken wings and pat dry with paper towels. Place into zip top or vacuum seal bag along with reserved bacon grease. Add enough vegetable oil to cover, lemon juice, and the garlic cloves. Seal bag and place into Thermodyne set at 203 degrees for 2 hours.
Cooking:
When confit time has finished the wings can be refrigerated for up to a week, the flavor will actually develop with time. When ready for service the wings will need to be crisped. This can be done by searing in a hot pan, under a broiler, on a grill, or in a fryer. Make sure to remove as much of the bacon fat and vegetable oil prior to the final cooking step. As soon as the have been browned/crisped toss with bacon marmalade and enjoy a truly unique and world-class chicken wing.
Posted in: Cooking Tips & Recipes