Peter Gallagher
TVWBB Guru
It's been awhile since I've posted anything, but I certainly have been visiting the forum regularly checking out everyone's fantastic posts!
I did the wings out of David Chang's Momofuku cookbook. I've been wanted to do these for awhile. This weekend it finally went down, sort of like this:
I had a few pounds of leaf lard in the freezer from one our recent pig purchases. I chopped it up, tossed it in the crock pot and rendered it down the previous weekend. That process took about 7 hours.
I brined the wings - The recipe called for a much saltier brine than I like. I prefer something around 17 degrees.
I cold smoked the wings at about 110 degrees for about an hour or so - A mix of apple and peach wood.
While the wings were smoking, I made up the tare'. It's the wing tips, mirin, soy sauce and Saki.
Into their fat bath they go. I confited them for about 45 minutes at just under 200 degrees in the WSM
Next, they get seared for about 10 minutes:
Tossed with the tare' and served!
I did the wings out of David Chang's Momofuku cookbook. I've been wanted to do these for awhile. This weekend it finally went down, sort of like this:
I had a few pounds of leaf lard in the freezer from one our recent pig purchases. I chopped it up, tossed it in the crock pot and rendered it down the previous weekend. That process took about 7 hours.
I brined the wings - The recipe called for a much saltier brine than I like. I prefer something around 17 degrees.
I cold smoked the wings at about 110 degrees for about an hour or so - A mix of apple and peach wood.
While the wings were smoking, I made up the tare'. It's the wing tips, mirin, soy sauce and Saki.
Into their fat bath they go. I confited them for about 45 minutes at just under 200 degrees in the WSM
Next, they get seared for about 10 minutes:
Tossed with the tare' and served!
