Chicken Wings

chicken wings and rice

These chicken wings are touted as “the world’s longest recipe for chicken wings” and it’s true, they aren’t the kind of chicken wings you throw together on a Wednesday night, but they are really, really good. If you do most of the preparation a day or two before, actual cooking time is not that bad and totally worth it.

chicken wings, bacon and pork fat

The chicken wings follow the same kind of preparation as the chicken in Momofuku’s Chicken & Egg, so if you have your chicken wings waiting for you in the fridge, you’re good to go. If you don’t, basically, you confit your wings and some bacon in pork fat to infuse the chicken with a rich smokiness and then let the wings chill completely in the fat.

pan frying chicken wings in cast-iron skillet

When you’re ready to eat, heat up the fat, strain out the chicken wings and pat dry. The chicken won’t look anything close to cooked, but don’t worry, then wings are then pan fried in a cast-iron skillet until deeply browned and then tossed with a sauce made with taré (luckily I had some extra in the fridge), the confit fat, sliced garlic and pickled chilies. Toss some green onions on for garnish and it’s good eats, especially with rice.

chicken wings tossed in sauce

Sweet, spicy, juicy and crispy, these were some good chicken wings, but what really made the wings shine was the sauce. Save any left over sauce you have because its delicious as a dipping sauce or on rice or noodles.

rice topped with sesame seed and nori


sweet, spicy, crisp and juicy, these wings are great with rice

really, really good wings

10 Comments add yours

  1. I love the premise of your blog, and these look just delicious! Looking forward to reading more.

  2. Here’s a link to an article I wrote when I got to interview David Chang for the launch of his cookbook. Just talking about it is making me want to make those ginger-scallion noodles from the book!

    Thanks Jennifer! I checked out your article, so jealous you got to go to the only Canadian book signing!

    steph on January 28th, 2010 at 12:04 pm
  3. The chicken wings look so moist, sticky and yummy!
    Glad that I found your blog with so many gorgeous pictures. Very inspiring!

    Hi Christine,
    Thanks, the chicken wings were moist, sticky and yummy! I checked out your site, the Mango & Tapioca Pearls dessert looks fabulous!

    steph on January 28th, 2010 at 5:51 pm
  4. These wings look so good. I cannot wait to try them out!! Thank you!

    The wings were tasty…I need to make more!

    steph on January 31st, 2010 at 11:02 pm
  5. I had those wings at Noodle bar a few weeks ago. I was jazzed to see they are in the cookbook, but like, well, pretty much the rest of the book have been a tiny bit intimidated to try it. Looks like you pulled it off beautifully though!

    If I lived in NYC I don’t know how many of these recipes I’d cook either, but it’s pretty fun and somewhat straightforward, so give it a try!

    steph on February 8th, 2010 at 11:42 am
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