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Recipes
Confit Chicken Wings with Buffalo-Style Sauce and Feta Dressing
8 servings
1 hour, 30 minutes total (Active 40 minutes)

Ingredients

For wings
  • 4 lb fresh chicken wings (or drumettes)
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic stir-in paste
  • 1 teaspoon fresh cracked black pepper
  • 3 quarts vegetable oil
  • Nonstick aluminum foil
For dressing
  • 8 pepperoncini peppers
  • 2 green onions
  • 2 tablespoons fresh dill
  • 8 oz Vigo Imported Feta Cheese
  • 1 cup Stonyfield Whole Milk Plain Greek Yogurt
  • 2 tablespoons white balsamic vinegar
  • 1 cup Kraft Real Mayo
  • ¼ cup whole buttermilk
  • 1 teaspoon Greek seasoning
For sauce
  • 1 (16 oz) jar roasted red peppers
  • 2 tablespoons white balsamic vinegar
  • 2 cups Frank's RedHot Original Cayenne Pepper Hot Sauce
  • 1 tablespoon garlic stir-in paste
  • ½ cup hot honey
  • ½ cup salted butter

Steps

    1. Prepare wings. Preheat oven to 275°F. Cut wings at joint to separate flats from drums (discard tips if desired). Rub wings with salt, garlic paste, and pepper (wash hands). Place oil in large Dutch oven; heat on medium to 275°F. Add wings to oil, then transfer Dutch oven carefully to oven (no need to cover). Bake 1 hour or until wings are 200°F.
    2. Meanwhile, prepare dressing. Drain pepperoncini (reserve 2 tablespoons brine), then chop finely. Slice green onions thinly; chop dill coarsely. Crumble feta. Combine in medium bowl: pepperoncini, reserved brine, onions, dill, feta, yogurt, vinegar, mayonnaise, buttermilk, and Greek seasoning; stir until blended. Chill until ready to serve.
    3. Increase oven to 450°F; line baking sheet with foil. Remove wings carefully from oil and arrange on baking sheet (let oil stand until cool, then discard). Bake wings 18–22 minutes until browned and crisp.
    4. Prepare sauce. Drain roasted peppers. Place in blender: peppers, vinegar, hot sauce, garlic paste, and hot honey; blend until smooth. Transfer sauce to small saucepan and bring to a simmer on medium, then reduce heat to low. Add butter and whisk until melted. Place wings in large bowl, then add one-half sauce and toss to coat. Serve with dressing and remaining half sauce on the side.
    Chef's Tip: Wings can also be cooked in air fryer at 400°F for 15–20 minutes, or deep fried in 350°F oil 7–9 minutes until desired crispness and 165°F. Leftover dressing and sauce can be stored in airtight containers in the refrigerator up to 1 week.

Amount per ⅛ recipe serving: Calories 920, Total Fat 83g, Sat Fat 16g, Trans Fat 0g, Chol 185mg, Sodium 2510mg, Total Carb 14g, Fiber 0g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 6%