Score the Winning Field Goal with Perfect Super Bowl Wings
Recipes
The Chicago Bears might be out, but the perfect chicken wings are within your reach. Take a look at Chef Simon’s 5-step recipe for some truly delicious chicken. Your Super Bowl party guests will thank you.
When it comes to Super Bowl parties, there is only one food that I believe needs to be on point, and that is buffalo wings. Extra crunchy, juicy, and vinegary wings are the trifecta of textures and flavors that make this quintessential sports delicacy so enjoyable. Over the years, I have tried a number of different experiments to reach this technique that I will share with you.
I call my process the double bubble. The first step to achieving crunchy wings is implementing an old technique called confit. Confit is the process of slowly cooking food in some sort of fat to tenderize it and render the fat out of the skin.
Step 1: Bring cooking oil to 275°;I like to jazz it up with duck or beef fat. You can find specialty fats for frying at Whole Foods.
Step 2: Pat your wings dry and fry them slowly for about 25 to 30 minutes. They should be slightly golden. For extra flavor, you can throw some aromatics, such as rosemary or thyme, into your frying oil.
Step 3: Place wings on baking sheet and let them cool to allow the skin on the wings to dry. This will help with the crunch factor later. Refrigerate or freeze the wings until you are ready to finish them. I prefer to make them a day in advance and freeze them.
Step 4: Bring oil to 400°, then fry your wings until browned and crispy. Remember, your wings are already fully cooked, so you are just looking to heat them all the way through and achieve a crunchy exterior.
Step 5:
Toss wings in your favorite sauce. I prefer the buttery vinegar flavor of a good buffalo sauce paired with creamy garlic parmesan dipping sauce.
As you dig into your wings, notice how they remain crunchy well after they are tossed in sauce. Enjoy!