Section 1: The Confit Method

The confit method involves cooking meat slowly in fat, resulting in tender and flavorful results. Traditionally used for preserving meat, this technique is now popular in modern cooking. By using the Dutch oven, we can achieve the same results with our chicken wings. The slow cooking process allows the wings to become incredibly tender while absorbing the flavors of the cooking fat.

Section 2: Preparing the Wings

To start, gather your ingredients: chicken wings, salt, pepper, garlic, thyme, and your choice of cooking fat. Begin by seasoning the wings generously with salt and pepper. This will help enhance the flavors as they cook. Next, mince the garlic and strip the thyme leaves from their stems. Sprinkle the garlic and thyme over the wings, ensuring they are evenly coated.

Section 3: The Dutch Oven Method

Heat your Dutch oven over medium heat and add your chosen cooking fat. Traditional options include duck fat or lard, but you can also use vegetable oil or butter. Once the fat has melted and is hot, carefully add the seasoned wings to the pot. Make sure they are submerged in the fat as much as possible. Reduce the heat to low and cover the Dutch oven.

Section 4: Slow Cooking Process

Allow the wings to cook slowly for approximately 2-3 hours. The low heat ensures that the wings cook evenly and become tender. During this time, the flavors from the garlic and thyme will infuse into thewings, creating a delicious and aromatic dish. Make sure to periodically check on the wings and baste them with the cooking fat to keep them moist and flavorful.

Section 5: Crisping the Wings

Once the wings have finished cooking, remove them from the Dutch oven and place them on a baking sheet. Preheat your oven to a high broil setting. Transfer the wings to the oven and broil them for a few minutes on each side until they develop a crispy and golden brown exterior. Keep a close eye on them to prevent burning.