Confit chicken wings recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2545kJ 614.0kcal
- Fat
- 49g
- Saturates
- 17g
- Salt
- 2.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.2gProtein 39.5gFibre 0.4g
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- 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.
