We had garlic scape chicken wings last night with broccoli and Fava beans from the garden last night along with a caesar salad.
I brined the wings in the morning and made them confit by cooking them at 250 with duck fat, tons of minced garlic scape, and some red pepper flakes. They were then crisped on the grill and served with garlic scape pesto. I think I will always confit chicken wings, they were the best wings I ever had.
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