Momofuku Wings

This past weekend, we made the wings out of David Chang's cookbook Momofuku. There was definitely an amount effort involved,  but we were up for the challenge, and certainly the hard work paid off in the end. It all started the previous weekend when we rendered more lard.

This is a hunk of leaf lard from last falls pig. We cut it up and stuck it in the crock pot. The process took about 7 hours to render. We put the fat in the fridge for the week.

The following Saturday we started by brining the wings. The recipe called for a very strong brine. We dialed it back to about 17 degree brine which is what i prefer for chicken. The brine mixture contained salt and sugar. We let the wings soak for about 4.5 hours. We then drained and rinsed. While the wings were brining we prepared the smoker

                  We cold smoked the wings at about 110 degrees on the WSM for about an hour or so

 While the wings were smoking, we started to prepare the tare'. This consisted of the wing tips, mirin, soy sauce and sake.We sauteed the tips until golden brown.

We then  added the liquids and simmered for 
about 40 minutes

the wings go into cast iron the fat

On to the fire. The temperature is about 200 degrees. We'll confit them for about 40 minutes

 After pulling from the confit, we let the wings drain and then saute until golder brown

..And served!