Confit Chicken Wings, Hot Sauce and Kefir Ranch Dip

Let’s be honest, what’s better than a basket full of chicken wings
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This recipe is courtesy of LifeWay Foods

5
Servings
1125
Calories Per Serving
Deliver Ingredients

Ingredients

For the Chicken Wings

  • 20  chicken wings
  • quarts duck fat

For the Kefir Ranch Dip

  • 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

For the Hot Sauce

  • 1  Pound  cherry peppers
  • 3  Cups  white vinegar
  • 1  Cup  extra virgin olive oil
  • Salt and pepper, to taste

Directions

For the Chicken Wings

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. 

For the Kefir Ranch Dip

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.

For the Hot Sauce

The night before, combine cherry peppers with vinegar. Leave overnight to pickle.

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.

Nutritional Facts

Total Fat
74g
100%
Sugar
15g
17%
Saturated Fat
42g
100%
Cholesterol
101mg
34%
Carbohydrate, by difference
81g
62%
Protein
43g
93%
Vitamin A, RAE
736µg
100%
Vitamin C, total ascorbic acid
135mg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
264mg
26%
Choline, total
6mg
1%
Fiber, total dietary
13g
52%
Fluoride, F
1µg
0%
Folate, total
28µg
7%
Iron, Fe
18mg
100%
Magnesium, Mg
140mg
44%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
163mg
23%
Selenium, Se
4µg
7%
Sodium, Na
1092mg
73%
Water
48g
2%
Zinc, Zn
1mg
13%

Confit Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Confit Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!