Easy duck confit recipe: Brine Ingredients: 1 Cup…
12 Whole Chicken Wings
3 oz. Unsalted Butter
1 Small Clove Garlic, Minced
1/4 Cup Hot Sauce
1/2 Tsp. Kosher Salt
Blue Cheese Dip
3/4 Cup Plain Yogurt
1/4 Cup Crumbled Blue Cheese
2 TBSP. Mayonnaise
1 Small Clove Garlic, Chopped
1 TBSP. Buttermilk (1 Cup Milk, 1 TBSP. Vinegar, Let Sit 5 Min)
1/2 Lemon, Juiced
Kosher Salt And Freshly Ground Pepper
Mix all ingredients together and chill.
Season wings with salt pepper and garlic powder and place on direct heat until brown on both sides. Move wings to indirect heat and smoke for 1 hour. Place a 6 quart saucepan with a steamer basket and 1″ of water in the bottom over high heat, cover, and bring to a boil (I like to grill mine ahead of time). OR Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425˚ F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
If you keep your wings naked a great sweet and spicy dipping sauce is mayo, honey, and Sriracha.