Chicken Wing Confit with Lapsang
Souchong Tea Sauce
Recipe by Tiffany Norton and Mark Kosmicki of Party Cart, Eugene
Photo by Stuart Phillips
Souchong Tea Sauce
Recipe by Tiffany Norton and Mark Kosmicki of Party Cart, Eugene
Photo by Stuart Phillips
Ingredients
For Confit:
3 pounds chicken wings, cut into 3 pieces, tips reserved for sauce
24 grams sea salt
4 cloves
8 each: peppercorns,fennel seeds, szechuan peppercorns, all smashed
1 star anise, smashed
½ inch cinnamon stick, smashed
2 teaspoons lapsang souchong
3 pounds lard, or enough to cover wings
½ cup tea sauce
For Confit:
3 pounds chicken wings, cut into 3 pieces, tips reserved for sauce
24 grams sea salt
4 cloves
8 each: peppercorns,fennel seeds, szechuan peppercorns, all smashed
1 star anise, smashed
½ inch cinnamon stick, smashed
2 teaspoons lapsang souchong
3 pounds lard, or enough to cover wings
½ cup tea sauce
For Tea Sauce:
4 cups strong tea (3 tablespoons lapsang souchong, 4 cups water, steeped 10 minutes)
Wing tips
¾ cup honey
½ cup tamari
½ cup apple cider vinegar
Pinch each: fennel seeds, szechuan peppercorns
1 star anise
½ dried thai chili
1 tablespoon minced pickled ginger
2 tablespoon sliced garlic
4 cups strong tea (3 tablespoons lapsang souchong, 4 cups water, steeped 10 minutes)
Wing tips
¾ cup honey
½ cup tamari
½ cup apple cider vinegar
Pinch each: fennel seeds, szechuan peppercorns
1 star anise
½ dried thai chili
1 tablespoon minced pickled ginger
2 tablespoon sliced garlic
To Finish:
Pinch lapsang souchong, 2 teaspoons chopped celery leaf, ½ cup tea sauce
Pinch lapsang souchong, 2 teaspoons chopped celery leaf, ½ cup tea sauce
Directions
To make the confit: Combine wings (minus tips) salt and all spices for the confit in a 1 gallon ziploc bag and seal. Squish around to equally distribute salt and spices. Refridgerate for 1 day minimum and 2 days if possible.
Rinse salt and spices off of wings and pat dry. Place in an oven-safe pot. Melt the lard in a separate pot. Pour lard over the chicken wings making sure to cover them completely. Bring to a simmer and drop them down into a 190 degree oven. Cook for 6 hours. Cool completely in the fat. The wings can be finished up to about a week later at this point.
To make the sauce: Combine all ingredients for the sauce and simmer for 1 hour. Using a spider, scoop out all chunks, including the wing tips, and discard. Turn the heat up to high and reduce the sauce to a near syrup consistency.
To finish: Melt fat and wings in a 200 degree oven or on low heat on the stovetop. Remove wings. Heat a cast iron pan to high with a small amount of confit fat. Brown wings on all sides making sure the skin is crisp. Toss them in a bowl with a pinch of tea, celery leaf, and ½ cup of tea sauce, or to taste...PARTY.
Note: Lapsang souchong is available at J-Tea or in the bulk sections of Sundance and The Kiva
~ Enjoy ~
To make the confit: Combine wings (minus tips) salt and all spices for the confit in a 1 gallon ziploc bag and seal. Squish around to equally distribute salt and spices. Refridgerate for 1 day minimum and 2 days if possible.
Rinse salt and spices off of wings and pat dry. Place in an oven-safe pot. Melt the lard in a separate pot. Pour lard over the chicken wings making sure to cover them completely. Bring to a simmer and drop them down into a 190 degree oven. Cook for 6 hours. Cool completely in the fat. The wings can be finished up to about a week later at this point.
To make the sauce: Combine all ingredients for the sauce and simmer for 1 hour. Using a spider, scoop out all chunks, including the wing tips, and discard. Turn the heat up to high and reduce the sauce to a near syrup consistency.
To finish: Melt fat and wings in a 200 degree oven or on low heat on the stovetop. Remove wings. Heat a cast iron pan to high with a small amount of confit fat. Brown wings on all sides making sure the skin is crisp. Toss them in a bowl with a pinch of tea, celery leaf, and ½ cup of tea sauce, or to taste...PARTY.
Note: Lapsang souchong is available at J-Tea or in the bulk sections of Sundance and The Kiva
~ Enjoy ~
