Buffalo Chicken Wings Confit Recipe

Combine rice vinegar, water, sugar, salt, peppercorns and mustard seeds in a small saucepan. Heat just until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool slightly.

Place carrots, celery and red onion in a heatproof jar or bowl. Pour warm pickling liquid over vegetables to cover. Press down to submerge. Let cool to room temperature, then cover and refrigerate at least 1 hour (preferably 2–4 hours) before serving. Keeps up to 2 weeks refrigerated.

Pat chicken wings dry with paper towels. Season evenly with 1.5 tbs kosher salt and 1 tsp cracked black pepper, massaging into the meat.

Preheat oven to 275°F (135°C). In an oven-safe pot or deep baking dish, combine the oil (or rendered chicken fat), garlic cloves (lightly crushed), thyme sprigs and bay leaves. Warm the fat on the stovetop just until it reaches 200–220°F (95–105°C) — it should be hot but not smoking.

Add seasoned wings to the fat in a single layer if possible. The fat should completely cover the wings; add a little more neutral oil if necessary. Transfer the pot to the preheated oven.

Confit the wings slowly until fork-tender and the internal temperature reaches 165–175°F (about 1.75–2.5 hours depending on size). Check after 1.5 hours; some ovens and wing sizes vary. The meat should pull away easily from the bone.

Remove the pot from oven and carefully lift wings from the fat, letting excess fat drain back into the pot. Reserve the fat for another use or discard. Place wings on a wire rack set over a baking sheet to rest 10 minutes while you prepare the sauce and fondue.

In a small saucepan over low heat, combine softened cream cheese and sour cream. Stir until smooth and warm (do not boil).

Add crumbled blue cheese, lemon juice, Worcestershire sauce and black pepper. Continue stirring until the blue cheese has softened and the mixture is smooth but still dippable. If too thick, add 1–2 tbs milk or cream to reach desired consistency.

Remove from heat, stir in chopped chives, and transfer to a serving bowl. Keep warm or at room temperature for serving.

While wings rest, make the buffalo sauce: In a small saucepan over medium-low heat melt the 4 tbs unsalted butter. Whisk in the hot sauce, vinegar, Worcestershire, honey, smoked paprika and 1/4 tsp salt. Warm until combined and slightly emulsified, about 2 minutes. Taste and adjust spice or salt as needed.

Option A — Crispy finish under broiler: Preheat broiler. Line a baking sheet with foil and place a wire rack on it. Arrange confit wings on the rack and brush each wing with some of the buffalo sauce. Broil 3–6 minutes, watching closely, until skin is blistered and crisp. Remove, toss lightly in remaining sauce, and plate.

Option B — Fry finish for extra crisp (optional): Heat 1–2 cups vegetable oil in a heavy skillet or deep fryer to 375°F (190°C). Fry confit wings 1–2 minutes until deeply golden and crispy. Drain on paper towels, then toss in buffalo sauce.

If you prefer a saucier wing, place wings in a shallow bowl, pour buffalo sauce over them and toss gently to coat. Garnish with chopped parsley.

Serve wings hot with pickled vegetables spooned alongside and blue fondue for dipping. Offer lemon wedges and extra hot sauce if desired.