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Confit chicken wings recipe

20 ratings

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 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

If you don't have sour cream, use crème fraîche or yogurt

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

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.
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.
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.
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.
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.
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.