Chicken Wings Recipe

Make brine

In a medium saucepan combine 2 cups of water, kosher salt, brown sugar, peppercorns, and bay leaves. Warm gently, stirring, until salt and sugar dissolve. Remove from heat and add remaining 4 cups cold water plus 2 cups ice to cool the brine quickly.

Brine wings

Place the chicken wings in a resealable bag or container. Pour cooled brine over wings ensuring they are submerged. Refrigerate for 2 to 4 hours (minimum 2 hours, maximum 6 hours). Do not over-brine to avoid overly salty meat.

Dry wings

After brining, remove wings and pat thoroughly dry with paper towels. Place on a wire rack set over a sheet tray and refrigerate uncovered for 1 hour to dry the skin further (optional but improves skin texture).

Prepare tallow and aromatics

Preheat oven to 275°F (135°C). In a deep, oven-safe pot or Dutch oven, warm the beef tallow until melted and just fluid. Add thyme sprigs, smashed garlic, and cracked black pepper to the tallow and let them infuse for 3–5 minutes over low heat on the stovetop.

Submerge and slow-cook

Arrange the dried wings in a single layer in the pot so they are mostly submerged in tallow. Add more melted tallow if necessary to cover the wings by at least halfway. Transfer the pot to the oven and cook at 275°F for 1 hour 45 minutes to 2 hours, until the meat is tender and easily pulls from the bone but the skin has not crisped.

Cool in fat

Remove the pot from the oven. Using tongs, transfer wings to a wire rack over a tray to drain. Reserve the tallow for later use or future cooking. Let wings cool slightly while you prepare the sauce and finish them to crisp the skin.

Blend sauce

In a small saucepan over low heat, combine heavy cream and white wine (or stock). Warm gently until simmering, then add Gorgonzola and softened cream cheese. Whisk until cheeses are melted and the sauce is smooth, 3–5 minutes. If the sauce is too thick, thin with a tablespoon or two of water or cream.

Season sauce

Remove from heat and stir in lemon juice, black pepper, and 1/4 tsp fine sea salt. Taste and adjust seasoning. Keep warm over very low heat or transfer to a small serving bowl.

Crisp the wings

Option A — Shallow fry: Heat neutral oil in a heavy skillet over medium-high heat until shimmering (about 350°F/175°C). Fry wings in batches for 2–4 minutes, turning to crisp all sides. Transfer to a paper towel–lined tray and sprinkle lightly with fine sea salt. Option B — Oven broil: Place wings on a foil-lined sheet pan and broil 3–5 minutes per side, watching closely, until skin is deeply golden and crisp.

Plate

Arrange wings on a serving platter. Spoon or serve the warm creamy Gorgonzola sauce on the side or lightly drizzle over half the wings. Scatter microgreens over the wings and tuck lemon wedges around the plate.

Serve

Serve immediately while wings are hot and skin is crisp. Provide extra sauce and lemon wedges at the table.