Japanese confit chicken wings with sweet sake sauce
These Japanese style confit chicken wings are tasty in so many ways, coated in a sticky sweet sake sauce with a light hint of chilies.
For confit wings
- 2 lb chicken wings
- 1 tbsp Kosher salt
- ½ tsp ground black pepper
- grapeseed oil or other neutral oil/melted duck fat
For sweet sake sauce
- 2 c mirin
- 1 c kikkoman soy sauce
- 1 c cooking sake
- ½ c sugar
- 5 small Thai chilies
- 2 sprigs green onion chopped
- pickled jalapeno
Sweet sake sauce
In a medium pot, combine all ingredients. Bring to boil then lower the heat to simmer. Cook the mixture until it reduces by half, approximately 20 to 30 minutes. Set the sauce aside to cool down. Store in an air tight container, in refrigerator for up to 2 weeks.
In a medium size hotel pan, put chicken wings into 1 layer. Lightly sprinkle chicken wings with salt and pepper. Cover, refrigerate and let them marinade for at least an hour (maximum 5 hours).
When the wings are ready to cook, preheat oven to 300F. Put chicken wings in a clean roasting pan that is large enough to hold the wings in one layer. Do not stack them or they won't cook evenly.
Then submerge the wings completely in grapeseed oil. Cover the pan with aluminum foil and bake at 300F until the wings are very tender (not falling apart), approximately 45 minutes to 1 hour.
When the wings are done cooking, use a slotted spoon and remove them from the fat. Transfer them on a sheet tray. Strain the fat and pour them in a clean pot. The oil can be kept for up to a month in the fridge.
On stove top, use a medium non-stick pan. Add just a tsp of oil from the confit, work in small batch, brown both sides of the wings, approximately 3-5 minutes each side.
When the wings are completely brown, add Thai chilies and about 2-3 tbsp of sweet sake sauce to the pan. Give it a few shake.
Take the pan off the heat. Transfer fried chicken wings to a serving bowl or plates. Garnish with chopped green onion and pickled jalapeno. Serve immediately. Enjoy!
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