Chicken Wing Confit
This twice cooked c hicken wing confit is an incredibly easy make ahead dish, flavoured with garlic and thyme, that makes a delicious starter or main course.
Equipment
- sharp knife
- chopping board
- deep roasting tin
- grill pan and rack or barbecue
- Aluminium foil
- zip lock bag
Ingredients
- 1 kg chicken wings 22 pieces when cut
- 300 g duck fat
- 1 tablespoon salt
- 1 teaspoon thyme
- 4 cloves garlic
- ½ lemon juice juice of half a lemon
Instructions
- Peel the garlic and chop finely or use a garlic crusher.
- Cut the wings into two pieces and discard the wing tips.
- Put the garlic, salt, thyme and lemon juice into a resealable bag and add the chicken.
- Seal the bag and massage the chicken so that it is coated with the marinade.
- Leave in the fridge overnight or as long as you can.
- When you are ready to confit the chicken wings open the bag slightly and pour off the excess liquid.
- Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2.
- Put the chicken in a deep roasting dish in a single layer.
- Distribute the duck fat over the top and cover the dish with aluminium foil.
- Cook for an hour. The chicken should be extremely tender.
- Put the chicken on a rack to let any excess duck fat drain away.
- Preheat the grill or broiler to medium high and grill for about 10 minutes, turning once. The twice cooked chicken should be crisp and golden.
Notes
I haven't included the duck fat in the nutritional information as it's impossible to tell how much is actually consumed.
Nutrition
Calories: 306kcalCarbohydrates: 1gProtein: 25gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 104mgSodium: 1843mgPotassium: 230mgFiber: 0.1gSugar: 0.1gVitamin A: 223IUVitamin C: 4mgCalcium: 25mgIron: 1mg
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