I saw this idea of cooking confit chicken wings on a tv show late one night. They did it overnight in the oven so I decided I could do the same thing overnight in my slow cooker. I did a different flavor to mine that took them over the top! Not to be eaten every day of course. My son loved them so much that he ate almost all of them, which is okay because my hips thanked me later! In any case these are also great to serve at parties…
Confit Chicken Wings with Asian Aioli
2 packs of organic free range raised chicken wings
1/2 cup coconut oil
2 whole cloves of garlic
salt & pepper
1/2 cup Mayonnaise
1 Tbsp Gochujang
1 Tbsp ginger grated with a rasp
1 garlic clove grated with a rasp
2 tsp fish sauce
1 Tbsp soy sauce
2 tsp sesame oil
2 Tbsp water
Toss the chicken in salt and pepper and place in your slow cooker. Add the oil and garlic then turn the slow cooker to 10 hours or low. Go to bed. The next day I gently removed the wings with a slotted spoon and placed them on a sheet pan. I then placed them in the oven at 400 degrees and cooked for an additional 15 minutes. While the wings were crisping up I mixed the Aioli together. When the wings are done, place them on a platter and drizzle over the Aioli.
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