Chicken Wings

Name: Chicken Wings
Yield: Serves 4 to 8
Cuisine: American
Ingredients: 20 chicken wings, with wing tips attached (about 2kg); 200 g sugar; 2 litres lukewarm water; 225 ml mirin; 225 ml sake; 225 ml usukuchi (light soy sauce); Freshly ground black pepper; 6 medium garlic cloves, thinly sliced; 5 to 6 Pickled Chillies, deseeded and ribs removed; 1 bunch spring onions (greens and whites), thinly sliced; 140 g coarse sea salt; 2 rashers smoky bacon, preferably, if not cold-smoking the chicken; 2 rashers smoky bacon, preferably, if not cold-smoking the chicken; 4 tablespoons vegetable oil; 1.1 litres rendered pork or duck fat or grapeseed or other neutral oil, or more if needed; 1.1 litres rendered pork or duck fat or grapeseed or other neutral oil, or more if needed; 1.1 litres rendered pork or duck fat or grapeseed or other neutral oil, or more if needed; 1.1 litres rendered pork or duck fat or grapeseed or other neutral oil, or more if needed

Preparation info

Serves
4 to 8

Difficulty
Medium

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

This is the world’s longest recipe for chicken wings. Sorry. But they’re very, very good chicken wings.

Ingredients

20 chicken wings, with wing tips attached (about 2kg)
2 litres lukewarm water

Americas
Asia
China
Korea
United States
Japan
Side dish
New York

Method

Cut the tips off the wings and save them to make the broth you need to sauce the wings with. Cut the wings apart at the elbow joint.
Combine the water, sugar and salt in a large container with a lid or a plastic freezer bag large enough to accommodate the brine and wings and stir until the sugar and salt have dissolved. Add the chicken wings, cover or seal and