Portside Tavern’s Confit Chicken Wings in Harissa Sauce

When Portside Tavern opened last summer in downtown Hyannis, expectations ran high. Executive Chef Mike Crowell-Hall had built an impressive resume over the past decade working in several high profile restaurants on Cape Cod and the historic former sea captain’s house was crying for a worthy tenant. Together with his sous chef Nick Reney, Crowell-Hall has created a New American Tavern menu that changes with the seasons. Their goal is to offer up “modern man’s food”, including their spin on comfort classics like meatloaf and pot pie. Rather than a traditional buffalo sauce on wings, they offer a choice of spicy harissa, smoky root beer BBQ or maple and black pepper. Before deep frying the chicken wings are slow baked to develop a tender inside that nicely complements the crispy skin.
January 21, 2016

Instructions

Preheat oven to 275 degrees

Place wings in an oven-safe baking pan at least 2-inches deep. Cover with oil and place parchment paper on top. Wrap entire pan with foil. Cook for an hour and a half or until wings are for tender, but not falling off bone. Let cool in fat for 20-30 mins before removing with slotted spoon or skimmer. (Oil can be strained and re-used multiple times.) Once wings have completely cooked, deep fry in 350 degree oil for 3-4 minutes or until crisped to your liking.

Over medium heat saute onion, garlic, ginger, and carrots until soft and browned (about twenty minutes). Add all remaining ingrediants except hot sauce and simmer for at least 30 mins. Puree in blender until smooth and let cool. Mix hot sauce into the harissa and coat wings to your liking.

Ingredients

  • 5 lbs. chicken wings
  • 2-3 qt canola or blend oil (fry oil is optimal)
  • 1 small white onion, diced (approximately 1-1/2 cups)
  • 1 tablespoon grated garlic
  • 2 tablespoons grated ginger
  • 2 carrots, peeled and chopped (approximately 1-1/2 cups)
  • 8 oz jar harissa paste
  • 1 cup rice vinegar
  • 3/4 cup honey
  • 2 qt chicken stock
  • 2 cups hot sauce (we use Frank’s)

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