- 16 chicken wings
- 8 cups canola oil
- 1/2 cup roasted pepper strips, peeled and seeded
- 1/4 cup pepperoncinis, sliced
- 1/4 cup Italian hot banana peppers
- 3 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon roughly chopped flat leaf parsley
- Salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1½ teaspoons prepared horseradish
- 1½ teaspoons water
- 1½ teaspoons freshly ground black pepper
- 1½ teaspoons whole grain mustard
- 1½ teaspoons granulated garlic
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon light brown sugar
- 1/2 teaspoon Worcestershire sauce
- 1 pinch cayenne
- 1 pinch ground cumin
- 1 pinch chili powder
- 4 cups buttermilk
- 1/4 cup hot sauce, preferably Frank's RedHot
- 16 confit chicken wings (recipe above)
- 1/4 cup lemon pepper
- 1/4 cup granulated garlic
- 1 tablespoon Old Bay seasoning
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried oregano
- 4 cups masa harina flour
- 4 cups all-purpose flour
- 4 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Oil, for frying
- Chopped parsley, for garnish
- Roasted pepper relish (recipe above)
- White barbecue sauce (recipe above)
I love this recipe because it's the best and most flavorful fried chicken I have ever had. The pepper relish adds a bit of freshness, while the white barbecue sauce ties it all together for a very well balanced and easy to eat game day dish.
Technique tip: Cooking the chicken in the style of confit makes it very tender and ensures that it is completely cooked before frying.
For the confit chicken wings:
Preheat oven to 300°F.
Place the chicken wings in a baking pan, pour the oil over chicken and cover with aluminum foil. Place in the oven and bake for 1 hour. While the wings cook prepare the red pepper relish and white barbecue sauce.
For the roasted pepper relish:
In a bowl, mix all the ingredients together until well combined. Cover and set aside until ready to serve.
For the white barbecue sauce:
In a bowl, stir together all the ingredients until well combines. Cover and set aside in the refrigerator until ready to serve.
For the marinade:
In a large zip top bag or container with a tight fitting lid, stir together the butter milk and hot sauce. Add the chicken wings to the mixture. Cover or seal and see tint he refrigerator to marinate for at least 1 hour.
For the dredge:
In a large bowl combine all the ingredients. Mix well to distribute all the ingredients evenly.
To cook and serve:1.
Heat a large heavy pot with about 2 inches of oil to 350°F.2.
Remove the wings from the marinade and shake off any excess. Then coat the wings in the dredge.3.
Fry the wings for 4-5 minutes. Once crisp and golden, remove from the fryer and set on a paper towel-lined plate to absorb any excess oil.4.
Season the wings with salt and pepper, garnish with chopped parsley and serve with roasted pepper relish and white barbecue sauce on the side.