Spicy Chicken Wings Candito
There’s a three-day prep process for these southern Italian-inspired chicken wings by chef Brandon McGlamery, formerly of Chez Panisse and the French Laundry. The wings are marinated overnight in a crust of fennel seeds, rosemary and garlic. The next day they are covered in duck fat and baked at 200 degrees for two and a half hours until tender and falling off the bone. After cooling overnight in more duck fat, the wings are grilled and then tossed with basil, Calabrian chile and fresh lemon.