Rosemary and Garlic Chicken Wing Confit


Chicken wings. Basic meat, exceptional flavor! Now take those wings and slow cook them for 5 hours in duck fat… The meat literally falls off the bone. Most people think hot sauce, BBQ sauce or buffalo sauce for wings, but with these country flavors, there’s absolutely no need for any sauce.

This is basic game-day food meets high end cuisine.


You can choose to slow cook the wings in a crock pot or bake them in the oven.


  • 1 jar of duck fat
  • 16 to 18 medium or large chicken wings (skin on)
  • Fresh rosemary
  • 1 bulb of fresh garlic
  • Spring onion (scallion)
  • Sea salt
  • Pepper


  • Sprinkle a dash of salt and pepper on the wings.
  • Sear the wings on a frying pan for around 5 minutes with 1 tablespoon of duck fat, 5 crushed cloves of garlic, a sprinkle of chopped spring onion and 2 large sprigs of rosemary.
  • Pour the remaining duck fat in the jar into a slow cooker or baking tray.
  • Once seared, add the wings to the slow cooker or baking try.



  • If you are using a slow cooker (crock pot), place on high for 2 hours, then on low for 3 hours. DO NOT at any point lift the lid – this will change the temperature. The wings are happy to chill out and cook on their own.
  • If you are using an oven, preheat to 350°F/177°C and cook for 1 hour, then turn down to 200°F/93°C and cook for 3 hours. Be sure to cover the wings fully with foil.
  • Once slow cooked, remove the wings from the duck fat and place on a baking tray.
  • Crush and chop (into big pieces) 3 cloves of garlic and 2 sprigs of rosemary and sprinkle on top.
  • Broil (grill) on high for approximately 5 minutes, or until you notice the wings starting to crisp a little.
  • Place on a plate, and if you wish, sprinkle a little chopped spring onion (scallion) on top for taste!
  • Allow to cool slightly, and then… indulge!


Top Tip!

I Like to serve these with Roasted Rosemary and Garlic Potato Wedges.



Love, Laura