Confit Chicken Wings, Hot Sauce And Kefir Ranch Dip

• 20 chicken wings
• 2 quarts duck fat
• 1 cup lifeway organic whole milk kefir
• 1 cup prepared aioli
• 1/2 cup sour cream
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 cup chives, sliced
• 1 pound cherry peppers
• 3 cup white vinegar
• 1 cup extra virgin olive oil
• salt and pepper, to taste

1. Preheat your oven to 225°F. Place the chicken wings at the bottom of a deep Dutch oven or oven-safe stock pot. Pour the duck fat over the chicken, cover the pot and place in the oven. Cook for one hour, or until done.
2. Add all ingredients except for the chives to the pitcher of a blender or food processor. Blend until smooth. Transfer to a bowl and stir in chives.
3. The night before, combine cherry peppers with vinegar. Leave overnight to pickle.
4. To prepare, drain cherry peppers, reserving 1 cup of the soaking vinegar. Combine reserved vinegar with peppers and extra virgin olive oil in a blender and blend until smooth. Season with salt and pepper.