Confit Chicken Wings

24 free-range, organic chicken drums, skin cut on the small end of the drum and bone scraped to the larger end like a lolly-pop

Marinade:

1 cup soy sauce
¼ cup fish sauce
3 T brown sugar
1 knob ginger, grated
1 thai chile, split in half, stem remaining
1 tsp red chile flakes
2 T cilantro, rough chopped
½ cup lime juice

Mix all ingredients in a medium bowl and pour into a ziplock bag and add chicken. Marinate 6 hours. Remove and discard marinade.

1 gallon canola oil
1# bacon
1 yellow onion, rough chopped
8 garlic cloves
1 T salt

Heat oven to 300 degrees. In a roasting pan, add bacon in whole strips with onion and garlic cloves. Render the bacon fat just until soft and fat has released. Add one gallon of canola oil and the chicken wings. Place the pan back in the oven and cover with foil. Cook the wings for 3 hours or until tender. Remove the chicken and strain the oil carefully. Keep the wings in some of the oil so that they stay moist. Place the strained oil in a frying pan or small fryer.

Dredge for wings:

2 cups cornstarch
2 cups rice flour
½ T salt
4 cups cornflakes ground

Mix all ingredients in a shallow pan. Set aside.

Heat the fryer oil to 350 degrees. Dredge the wings in the flours and press to stick. Fry the wings in the oil for 2 minutes or until crispy. Drain on paper towels.

For the sauce:

½ bottle sweet chile sauce
¼ cup sambal
3 limes, juiced
1 tsp salt
1 T fish sauce
3 T cilantro, chopped

Place all ingredients except for the cilantro. Bring to a boil and reduce heat to a simmer. Reduce the sauce by 1/3. Finish by adding cilantro. When wing is hot from the fryer, dip the lollipop part of the chicken drum in the sauce leaving the bone dry.