← Back to recipes

chef-chris's-chicken-wings

Notes If saving for later, place cooled wings into vacuum seal bags and vacuum seal the wings. Place in freezer until ready to use. TO REHEAT: Remove from freezer and thaw. You can place in cold water bath to expedite thawing. Bring pot of water to a boil reduce heat medium. Place bags in water and heat for 3 minutes. Remove wings from hot water bath, open bags and place wings on hot grill. Toss with favorite wing sauce and enjoy. Save the Duck Fat: When pan cools and duck fat solidifies, make a hole in the corner and drain out the liquid stock from under the fat. Scoop out the fat, place in a bag and freeze.

Ingredients