chicken confit recipe

It wouldn't be <a href=/category/super-bowl>Super Bowl Sunday</a> without a big <a href=/articles/2016/02/michael-symon-superbowl-party>party spread</a>. "I love all game-day foods," says Top Chef judge and avid <a href=/articles/2016/04/20-minute-workout-treadmill-ladder>runner</a> Richard Blais, "but my favorite snack is chicken wings." Here, the <a href=http://www.tasteofthenfl.com/ target=_blank>Taste of the NFL</a> host shares his go-to recipe.Ingredients: 24 wings Salt Chinese Five Spice Neutral-flavored oil or sesame oil ¼ cup honey ½ cup white vinegar 5 tablespoons low sodium soy sauce 1 teaspoon Sriracha Handful of sliced scallions 1 tablespoon yellow mustard ¼ cup garlic and ginger minced, softly cookedDirections: 1. Liberally salt and season the wings with the Chinese Five Spice and marinate in the fridge for several hours.2. Rinse the salt and spices away, and place the wings in a large pan. Pour in oil, just until the wings are barely covered. Cover with aluminum foil and bake at 275˚F for 2 1/2 hours. Remove from oven and chill in the refrigerator for 1-2 days.3. Mix the remaining ingredients in a large bowl—this is your honey-vinegar sauce. Reserve in refrigerator for use.4. On game day, remove from oil and place on a wired baking sheet. Roast at 500˚F for 20 minutes or until golden and crispy.To serve: Drizzle honey-vinegar sauce over the wings and enjoy.

Confit chicken wings

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