Confit chicken wings

Confit chicken wings recipe

1 rating

These gorgeous crispy confit chicken wings are slowly roasted in garlic and olive oil making them super juicy and tender. Wings to leaves your guests wanting more! See method

  • Serves 6
  • 10 mins to prepare, 8 hrs to marinade and 2 hrs 40 mins to cook
  • 614 calories / serving

Ingredients

    For the marinade

    • 8 garlic cloves, sliced
    • small bunch thyme
    • 2 tsp chilli flakes
    • 1 lemon, juiced
    • 1 tbsp brown sugar
    • 40g (1 1/2oz) sea salt

    For the chicken wings

    • 32-48 chicken wings
    • 1l rapeseed oil

    For the spice rub

    • 2 tbsp garlic salt
    • 1 tbsp thyme leaves
    • 1 tsp cayenne pepper

    For the blue cheese dip

    • 300ml (1/2 pint) soured cream
    • 100g (3 1/2oz) blue cheese, crumbled
    • 2 garlic cloves, crushed
    • ½ lemon, juiced
    • ½ tsp smoked paprika

Each serving contains

  • Energy

    2545kj
    614kcal
    31%
  • Fat

    49g 70%
  • Saturates

    17g 84%
  • Sugars

    4g 4%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 4.2g Protein 39.5g Fibre 0.4g

Method

  1. Place marinade ingredients in a large, plastic bag and give it a shake until well combined. Put the chicken wings into the bag and rub until they are completely coated. Seal and chill for at least 8 hours.
  2. When the wings are marinated, preheat the oven to gas 2, 150°C, fan 130°C. Take the wings out of the marinade, wiping off as much as possible.
  3. Place the wings in a large, deep baking tray and pour over the oil so wings are completely covered. Top with foil and bake in the bottom of the oven for 2 1/2 hours.
  4. Once wings are cooked, remove from the oil and drain well on a wire rack. Preheat grill to medium and grill wings for 5-10 minutes, turning occasionally until crispy and golden.
  5. Meanwhile, combine the spice rub in a large bowl. When the wings are ready, tip straight into the bowl until they are lightly dusted. Shake off any excess rub and lay on a large platter.
  6. Combine all the ingredients for the dip. Serve in a bowl with the wings.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Marinades used with raw meat should be cooked thoroughly or discarded. Never served raw as a dressing/sauce.

You may also like

Be the first to comment

blog comments powered by Disqus