What do you do with the fat rendered after frying bacon? Do you throw it out? Don’t! Cook bacon fat fried chicken wings and experience the crispiest chicken skin ever. So different from the texture of chicken skin when cooked in vegetable or nut-based oil. When cooked in bacon fat, chicken skin turns into crackling in the truest sense of the word.
To cook these bacon fat fried chicken wings, I cut off the drumettes and wing tips, and reserved them for another dish. The reason? I only had about two tablespoonfuls of bacon fat. I wanted evenly fried chicken wings so I wanted pieces that would lie flat with every bit of the surface in contact with the hot bacon fat during frying. If you have more than two tablespoonfuls of bacon fat, you can use whole chicken wings or even drumsticks or thighs.
- 10 chicken wings (minus the little drumettes and wing tips), marinated for at least 20 minutes (overnight is best) in salt, pepper, grated garlic and a bit of lemon juice
- 1 and 1/2 tablespoons bacon fat (drippings)
- finely sliced onion leaves for garnish (optional)
Heat the bacon fat in a frying pan.
Add the chicken wings, skin side down, in a single layer.
Cook over high heat to brown the skin. Flip over and continue cooking until the other side just starts to color. Lower the heat, cover the pan and cook for about 10 minutes.
Remove the cover of the pan, turn up the heat to medium-high and flip over the chicken wings again. Cook for about 30 seconds to make the skin really crisp — just in case the steam build-up has softened them.
Serve the chicken wings topped with finely sliced onion leaves, if you like, drizzled with a little of your favorite sauce, and more dipping sauce on the side.
Suggested dipping sauce:
Mix together 1/4 c. of water, 1 tbsp. of powdered ginger, 1 tbsp. of sugar, 1 tbsp. of lemon or lime juice, a generous pinch of salt and 1/2 tsp. of tapioca or corn starch. Boil, stirring often, until clear and thick.