Crispy, Smoked Chicken Wings And Legs, Cilantro, Lime And Sriracha And A Celery And Radish Salad
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 pinch
Sugar1 tbsp
Paprika (smoked)4 cups
Duck Fat (1 quart)1 tbsp
Apple Cider Vinegar1 tbsp
Honey (plus more if desired)1 cup
Unsalted Butter1 pinch
SaltDirections:
1
Special equipment: Applewood chips, soaked in water for at least 15 minutes, plus deep hotel pan and perforated insert for smoking or roasting pan and cooling rack, for smoking
2
Place a deep hotel pan or roasting pan over medium-high heat
3
Place 2 handfuls of soaked Applewood chips into the bottom of the pan and top with a perforated hotel pan or set a cooling rack over the roasting pan
4
Allow the wood chips to smoke
5
For the marinade: Combine the kosher salt, sugar, paprika, juice of 2 limes and drizzle of extra-virgin olive oil into a bowl
6
Add the chicken wings and legs and toss to combine
7
Place the legs and wings into the perforated hotel pan or cooling rack set over the smoking chips and cover the pan with foil to smoke about 3 to 5 minutes
8
This will impart flavor, not cook the chicken
9
Meanwhile, place a cast iron pan over medium heat and add 4 cups duck fat and using a deep fry thermometer to monitor the temperature, allow the fat to heat to about 320 degrees F
10
For the wing sauce: Place a medium saucepan over medium heat and add the sriracha, apple cider vinegar, and honey (or to taste, depending on preference of sweetness versus spicy and vice versa) and place over medium heat to combine
11
Once the sauce is heated, taste and season with salt
12
When the fat is heated and the wings and legs have smoked, add the legs to the heated duck fat and cook for about 4 minutes, being careful of any of the fat spattering
13
Once they crisp and brown, flip the legs and add the wings
14
Be careful of splatter when adding the wings and cook until brown and crisp, about 2 minutes
15
Flip the wings to finish cooking, about 2 more minutes or until caramelized and crispy on all sides
16
If desired, use a meat thermometer and make sure the temperature reaches 160 degrees F
17
When ready, remove the legs and wings and place into the heated hot sauce and turn to coat
18
Add 1/4 cup unsalted butter and place into a bowl and stir to coat
19
Taste the sauce and season with salt and juice of 1 lime and a touch of honey, if needed or desired
20
Toss to coat evenly and set aside
21
Salad: To a medium bowl add the radishes, celery, salt, cilantro, drizzle of extra-virgin olive oil, and blue cheese crumbles and toss to combine
22
For each serving, plate 2 wings and 2 legs and top with some of the celery-radish salad
23
Serve any remaining hot sauce on the side