Confit Wings Recipe

Trim and season

Pat wings dry with paper towels. If using bone-in wings, leave skin on and split at joints if not pre-cut. Lightly season all wings with kosher salt, black pepper, and garlic powder. Set aside while you prepare the confit oil.

Marinate boneless (optional)

If making boneless wings, place pieces in a bowl with buttermilk and 1 tablespoon hot sauce (optional) and refrigerate for at least 1 hour or up to 6 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature and let excess buttermilk drip off before dredging.

In a heavy-bottomed pot or deep pan, combine 3 cups neutral oil, crushed garlic, thyme sprigs, and bay leaf. Heat gently until oil reaches 225°F (107°C) on a thermometer. Add seasoned bone-in wings (or boneless if you prefer them confit-style) in a single layer — they should be fully submerged. Maintain oil temperature between 200–225°F (93–107°C) and cook gently for 60–90 minutes until the meat is very tender and pulls easily from the bone. If using boneless pieces marinated in buttermilk, 45–60 minutes is sufficient. Remove wings with a slotted spoon and place on a wire rack to cool and drain. Reserve oil (strain and cool) for reuse if desired.

You can perform a quicker approach for bone-in wings: bring oil to 275°F (135°C) and cook 30–40 minutes until just tender — lower temp and longer time yields more tender confit.

While wings are confiting or cooling, whisk together flour, cornstarch, baking powder, paprika, onion powder, cayenne, salt, and black pepper in a shallow bowl. For marinated boneless pieces, remove from buttermilk and shake off excess. Dredge each piece in the dry mix to coat lightly; for a light batter, dip marinated pieces in a small amount of flour, then into the dry mix a second time for better adhesion.

Heat separate frying oil to 375°F (190°C) in a deep fryer or heavy pot (use sufficient oil to fully immerse pieces). If you reserved confit oil and want crispier results, use fresh oil for the high-temp flash. Working in small batches to avoid crowding, deep-fry confit wings or battered boneless pieces for 90–120 seconds until golden brown and very crisp. Use a thermometer to confirm internal temperature for boneless pieces reaches 165°F (74°C). Drain on a wire rack set over a sheet pan and immediately sprinkle with fine salt to finish.

For bone-in wings that were not confited (if you prefer just flash fry): heat oil to 375°F (190°C) and fry wings 8–10 minutes until crisp and cooked through, then drain and salt.

Maple Bacon Bourbon

To make maple bacon bourbon sauce (about 1 cup): In a small saucepan over medium heat, combine 1/2 cup real maple syrup, 1/4 cup bourbon, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 tablespoon Dijon mustard, and 2 tablespoons butter. Simmer gently 6–8 minutes until slightly thickened. Stir in 4 slices cooked, crumbled bacon. Toss freshly fried wings in the sauce until evenly coated or serve sauce on the side.

Buffalo

Buffalo sauce: Melt 4 tablespoons unsalted butter in a small saucepan, add 1/2 cup hot sauce (Frank's style), and whisk until smooth. Remove from heat and toss wings immediately to coat.

Hot Honey

Hot honey: Warm 1/2 cup honey with 1–2 tablespoons hot sauce or 1 teaspoon crushed red pepper flakes in a small pan until runny and combined. Taste and adjust heat. Toss wings lightly or drizzle on top.

Alabama White Sauce

Alabama white: Whisk 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon lemon juice, 1 teaspoon prepared horseradish, 1/2 teaspoon sugar, 1/4 teaspoon salt, and pepper to taste. Thin with a tablespoon of water if needed. Serve as a dipping sauce or lightly toss for a creamy coating.

Nashville Hot

Nashville hot: Melt 3 tablespoons butter, stir in 2 tablespoons lard or oil (optional), 1–2 tablespoons cayenne powder (adjust to heat preference), 1 teaspoon smoked paprika, 1/2 teaspoon brown sugar, 1/4 teaspoon garlic powder, and a pinch of salt. Heat until fragrant, then brush over fried wings or toss to coat. For authentic heat, spoon some oil over the top as you plate so it soaks into the crust.

Memphis-Style BBQ

Memphis BBQ: Warm 1/2 cup preferred Memphis-style BBQ sauce (tomato-vinegar balanced) in a saucepan until loose. Toss wings in sauce to coat or serve on the side.

If offering multiple sauces, leave some wings plain (salted) and serve sauces in small ramekins so guests can choose.

Arrange wings on a platter or individual plates. Garnish with chopped parsley and lemon wedges. Serve with ranch or blue cheese if desired. For sauced wings, toss gently right before serving to preserve crispness; for piled platters, serve sauce on the side to avoid sogginess.

Storage: Refrigerate leftover wings in an airtight container for up to 3 days. To re-crisp, reheat in a 400°F (200°C) oven on a wire rack for 8–10 minutes or flash-fry briefly in hot oil.