In this recipe we used the precision of CVap® cooking, the classic French confit technique, and a favorite Korean condiment to make some of our favorite chicken wings ever. Here’s how we did it!
Confit as a cooking term describes food cooked in oil or sugar water, at a lower temperature (as opposed to deep frying). Confit preparations are done at oil temperatures as low as 90°C (194°F) – sometimes even cooler. Popular dishes include confit de canard (duck confit) or confit de ‘Oie (confit of goose). Confit is excellent for food preservation. Classically, once the food product was in confit it could be stored in its cooking container and sealed by the fat in which it was cooked. This extended the food’s shelf life. Confit is usually used in contemporary cuisine to mean long, slow cooking in oil or fat at low temperatures. Today confit is most often used for flavor infusion and tenderizing. The classic element of preservation has long been forgotten.
Gochujang is a paste used in Korean cooking. It’s made from red chili peppers, fermented soybeans, rice, and salt.
Confit of Chicken Wings with Gochujang
- 2 Quarts canola oil
- 2 Tablespoons sesame oil
- 6 Cloves garlic, peeled and crushed
- One finger fresh ginger, peeled and sliced
- 3 Pounds chicken wings, cut into drumettes and flats
- 2 Sticks unsalted butter, melted
- 1 Cup Gochujang paste
- ¼ Cup honey
- ½ Cup fresh coarsely chopped cilantro
- Preheat CVap Cook & Hold Oven to 170°F food temperature and 200°F air temperature.
- Place canola oil, sesame oil, garlic, ginger and chicken wings in a half-size 4” deep hotel pan. The oil should just cover the wings.
- Place in preheated CVap oven and cook for a minimum of two hours. Chicken should be very tender, and fat should be rendered.
- Chicken may be refrigerated for up to a week in this condition. The fat prevents oxygen from getting to the chicken, and should extend the chicken’s shelf life by up to 100%.
- When ready to serve, heat your fryer to 375°
- Mix Gochujang with melted butter and honey in a saucepan. Heat until honey is melted and butter is well mixed with the chili paste.
- Transfer sauce to a medium sized stainless bowl.
- Remove wings from confit shortening and cook in the fryer for three minutes. The wings should be crisp and golden brown.
- Toss wings in chili sauce and garnish with fresh chopped cilantro.