Chicken and Duck Wings

Orange-Habenero Jam and Shishitos

Chef James Rigato of Mabel Gray | Hazel Park, MI
Yield: 4 servings

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Adapted by StarChefs  |  November 2016

INGREDIENTS

Cured Wings:
3 cups salt
3 cups sugar
1 tablespoon cracked black pepper
Zest from 1 orange
12 chicken wings
12 duck wings

Orange-Habenero Jam:
2 oranges, peeled and segmented, peels thinly sliced
2 1/4 cups sugar
1/4 cup minced habenero
2 tablespoons lemon juice

Pickled Mustard Seeds:
1/2 cup yellow mustard seeds
1/2 cup rice wine vinegar
1/3 cup water
1/3 cup mirin
1/4 cup sugar
1/2 tablespoon salt

Confit Wings:
5 cups duck fat

To Assemble and Serve:
Oil for frying
2 pounds shishito peppers
Orange segments

METHOD

For the Cured Wings:
In a hotel pan, combine salt, sugar, pepper, and zest. Add wings, and cover with salt mixture. Cover pan securely with plastic wrap. Cure wings in refrigerator for 8 hours or overnight.

For the Orange-Habenero Jam:
In a container, combine orange segments and peels and 1 quart water; cover and refrigerate overnight. Transfer orange mixture to a saucepot and bring to boil. When reduced by one-quarter, add sugar and boil until mixture is thick and a thermometer reads 223°F. Remove from heat and add habenero and lemon juice; cool.

For the Pickled Mustard Seeds:
In a small saucepot, combine all ingredients. Simmer for 1 hour; cool.

For the Confit Wings:
In a large pot, heat duck fat to 250°F. Rinse cure from wings and submerge wings in duck fat. Maintain temperature and cook 3 hours. Cool wings completely in fat and then gently remove them.

To Assemble and Serve:
Heat oil in a deep fryer to 350ºF. Fry wings until crisp, about 5 minutes, and drain. In a large bowl, toss wings in Habenero-Orange Marmalade. Fry shishito peppers until blistered, about 10 seconds; drain. Arrange some wings and shishito peppers on a serving plate. Finish with drizzle of Pickled Mustard Seeds and a few orange segments.

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