1. Preparing the Wings

To start, gather your ingredients: chicken wings, duck fat, garlic cloves, thyme sprigs, bay leaves, salt, and pepper. Begin by seasoning the wings with salt and pepper, ensuring they are evenly coated. Then, place the wings in a Dutch oven and add the garlic cloves, thyme sprigs, and bay leaves. Pour the duck fat over the wings, making sure they are fully submerged. The duck fat will help infuse the wings with rich flavor and keep them moist during the cooking process.

2. Slow Cooking the Wings

Once the wings are prepared, cover the Dutch oven with a lid and place it in a preheated oven at 250°F (120°C). Allow the wings to cook slowly for approximately 2-3 hours. The low and slow cooking method will ensure the wings become tender and juicy while allowing the flavors to meld together. During this time, the wings will confit in the duck fat, resulting in a melt-in-your-mouth texture.

3. Crisping the Wings

After the wings have finished cooking in the Dutch oven, remove them from the fat and transfer them to a baking sheet lined with parchment paper. Increase the oven temperature to 450°F (230°C) and place the wings back in the oven. This step is crucial for achieving crispy skin. Bake the wings for approximately 10-15 minutes or until they turn golden brown and crispy.

4. Serving and Enjoying

Once the wingshave achieved the desired crispiness, remove them from the oven and let them cool for a few minutes. Serve the Dutch Oven Confit Wings hot with your favorite dipping sauces or alongside a refreshing salad. These wings are perfect for game day gatherings, backyard barbecues, or even as a delicious weeknight dinner option. Get ready to impress your family and friends with this irresistible dish!

5. Variations and Tips

While the classic Dutch Oven Confit Wings recipe is already incredibly flavorful, you can experiment with different seasonings to add your own personal touch. Try adding smoked paprika, cayenne pepper, or honey to the seasoning mix for a unique twist. Additionally, if you don't have a Dutch oven, you can use a deep, oven-safe pot with a tight-fitting lid as an alternative. Just make sure it can withstand the high oven temperature. Remember to always exercise caution when working with hot oil and ovens.