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| Photo from Stuart Phillips of Red Wagon Creamery |
When Katie
asked Party Cart to create a tea-infused recipe for the article in
Take
Root Magazine, Tiffany immediately thought of wings. "Wings, wings,
wings," she kept repeating. I was under the impression that the
recipe would include chicken wings in some form, and it did. But
through the process described below, Mark and Tiffany unleashed the
chicken wing cannon. They transformed the evolutionarily impressive
wing of a chicken into a dish that produced a symphony of mouthfeel
and flavor. At once, it was crispy, caramelized, brittle, and juicy.
This multi-day recipe delivers layer upon layer of gastronomic
rewards. In fact, I had the thought that the wings tasted too good to
be street legal. Yet, they were served on Friendly Street, in the
great tradition of street food across the world.
Party
Cart is preparing to open a restaurant in downtown Eugene. Currently,
they are offering meals for delivery or pick up Tuesday-Friday as
well as catering services. Visit their Facebook page to learn more
(viewable even without a Facebook account): https://www.facebook.com/CartParty
Chicken
Wing Confit with Lapsang Souchong Tea Sauce
Recipe
by Tiffany Norton and Mark Kosmicki of Party Cart
Ingredients
For
the Confit:
3
pounds chicken wings, cut into 3 pieces, tips reserved for sauce
24
grams sea salt
4
cloves
8
each: peppercorns, fennel seeds, szechuan peppercorns, all smashed
1
star anise, smashed
½
inch cinnamon stick, smashed
2
teaspoons lapsang souchong
3
pounds lard, or enough to cover wings
For
the Tea Sauce:
4
cups strong tea (3 tablespoons lapsang souchong, 4 cups water,
steeped 10 minutes)
Wing
tips
¾
cup honey
½
cup tamari
½
cup apple cider vinegar
Pinch
each: fennel seeds, szechuan peppercorns
1
star anise
½
dried thai chili
1
tablespoon minced pickled ginger
2
tablespoon sliced garlic
To
Finish:
Pinch
lapsang souchong
2
teaspoons chopped celery leaf
½
cup tea sauce
Directions
To
make the confit:
Combine
wings (minus tips) salt and all spices for the confit in a 1 gallon
ziploc bag and seal. Squish around to equally distribute salt and
spices. Refridgerate for 1 day minimum and 2 days if possible.
Rinse
salt and spices off of wings and pat dry. Place in an oven-safe pot.
Melt the lard in a separate pot. Pour lard over the chicken wings
making sure to cover them completely. Bring to a simmer and drop them
down into a 190 degree oven. Cook for 6 hours. Cool completely in the
fat. The wings can be finished up to about a week later at this
point.
To
make the sauce:
Combine
all ingredients for the sauce and simmer for 1 hour. Using a spider,
scoop out all chunks, including the wing tips, and discard. Turn the
heat up to high and reduce the sauce to a near syrup consistency.
To
finish:
Melt
fat and wings in a 200 degree oven or on low heat on the stovetop.
Remove wings. Heat a cast iron pan to high with a small amount of
confit fat. Brown wings on all sides making sure the skin is crisp.
Toss them in a bowl with a pinch of tea, celery leaf, and ½ cup of
tea sauce, or to taste...PARTY.
Note:
Lapsang
souchong is available at J-Tea or in the bulk sections of Sundance
and The Kiva.
yummy!
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