Confit Chicken Wings with Buffalo-Style Sauce and Feta Dressing

Irresistible Crispy Chicken Wings with Tangy Pepperoncini Dressing and Red Pepper Hot Honey Sauce

There’s something magical about the perfect chicken wing—a delightful balance of crunch, flavor, and irresistible sauciness. Our Crispy Chicken Wings with Tangy Pepperoncini Dressing and a Red Pepper Hot Honey Sauce elevate the classic wing experience and will leave you craving more. Picture golden-brown wings, perfectly crisp and juicy, paired with a tangy, creamy dressing and a sweet-spicy sauce that ties everything together in a symphony of flavors.

Choosing fresh chicken wings is key; they deliver the juiciest bite. Toss these wings with kosher salt, garlic paste, and a hint of cracked black pepper to infuse the meat with robust flavor. Preheat your oven to ensure even cooking and invest in a good-quality vegetable oil for achieving that sought-after crispy texture. A Dutch oven is perfect for containing the oil splatter, granting you a hassle-free cooking experience.

The dressing is a delightful concoction of pepperoncini, creamy Greek yogurt, and rich feta cheese. These ingredients are essential for introducing richness and a tangy zest, beautifully complementing the spicy sweetness of the sauce. Let it chill to meld the flavors seamlessly.

For an additional twist, try cooking the wings in an air fryer for extra crispness or a deep fryer for a quick fix. The vibrant sauce marries roasted red peppers with hot honey and cayenne pepper sauce—an exquisite combination that achieves a mouthwatering balance. Perfect your technique with these tips, and the dish will shine every time.

Ingredients

• For the Wings:
  
  
  
• 4 lb fresh chicken wings (or drumettes) - Choose quality wings for the juiciest results.
• 1 tablespoon kosher salt - Enhances flavor and tenderness.
• 1 tablespoon garlic stir-in paste - Adds depth and richness.
• 1 teaspoon fresh cracked black pepper - Provides a subtle heat.
• 3 quarts vegetable oil - For deep frying.
• Nonstick aluminum foil - Prevents sticking and makes cleanup a breeze.
• For the Dressing:
  
  
• 8 pepperoncini peppers - Offers a tangy spice.
• 2 green onions - Adds freshness and a slight bite.
• 2 tablespoons fresh dill - Enhances the aromatic element.
• 8 oz Vigo Imported Feta Cheese - Contributes creaminess and flavor.
• 1 cup Stonyfield Whole Milk Plain Greek Yogurt - Provides a velvety texture.
• 2 tablespoons white balsamic vinegar - Adds a gentle acidity.
• 1 cup Kraft Real Mayo - Enriches the dressing’s smoothness.
• ¼ cup whole buttermilk - Lightens the dressing consistency.
• 1 teaspoon Greek seasoning - Complements the dressing’s complexity.
• For the Sauce:
  
  
• 1 (16 oz) jar roasted red peppers - Introduces a sweet and smoky flavor.
• 2 tablespoons white balsamic vinegar - Balances the sauce’s sweetness.
• 2 cups Frank's RedHot Original Cayenne Pepper Hot Sauce - Infuses spice.
• 1 tablespoon garlic stir-in paste - Adds aromatic richness.
• ½ cup hot honey - Harmonizes with a sweet heat.
• ½ cup salted butter - Lends a luscious finish.
• 4 lb fresh chicken wings (or drumettes) - Choose quality wings for the juiciest results.
• 1 tablespoon kosher salt - Enhances flavor and tenderness.
• 1 tablespoon garlic stir-in paste - Adds depth and richness.
• 1 teaspoon fresh cracked black pepper - Provides a subtle heat.
• 3 quarts vegetable oil - For deep frying.
• Nonstick aluminum foil - Prevents sticking and makes cleanup a breeze.

• 8 pepperoncini peppers - Offers a tangy spice.
• 2 green onions - Adds freshness and a slight bite.
• 2 tablespoons fresh dill - Enhances the aromatic element.
• 8 oz Vigo Imported Feta Cheese - Contributes creaminess and flavor.
• 1 cup Stonyfield Whole Milk Plain Greek Yogurt - Provides a velvety texture.
• 2 tablespoons white balsamic vinegar - Adds a gentle acidity.
• 1 cup Kraft Real Mayo - Enriches the dressing’s smoothness.
• ¼ cup whole buttermilk - Lightens the dressing consistency.
• 1 teaspoon Greek seasoning - Complements the dressing’s complexity.
• 1 (16 oz) jar roasted red peppers - Introduces a sweet and smoky flavor.
• 2 tablespoons white balsamic vinegar - Balances the sauce’s sweetness.
• 2 cups Frank's RedHot Original Cayenne Pepper Hot Sauce - Infuses spice.
• 1 tablespoon garlic stir-in paste - Adds aromatic richness.
• ½ cup hot honey - Harmonizes with a sweet heat.
• ½ cup salted butter - Lends a luscious finish.

Step-by-Step Instructions

1. Prepare the Wings:
   
   
2. Preheat your oven to 275°F (135°C). This low temperature helps break down the collagen for tender wings.
3. Chop wings at their joints to separate flats from drums. Discard tips if preferred.
4. In a large bowl, mix wings with kosher salt, garlic stir-in paste, and freshly cracked black pepper, ensuring each piece is evenly covered.
5. Pour vegetable oil into a large Dutch oven and heat until it reaches 275°F (135°C) over medium heat.
6. Add the seasoned wings to the hot oil carefully, then transfer the Dutch oven to the preheated oven without a lid. Bake for 1 hour until the wings register an internal temperature of 200°F (93°C).
7. Prepare the Dressing:
   
   
8. Drain the pepperoncini and reserve 2 tablespoons of brine for extra tang.
9. Finely chop the drained pepperoncini, slice the green onions thinly, and chop the dill coarsely.
10. Crumble the feta cheese and combine it in a medium bowl with chopped ingredients, reserved brine, Greek yogurt, vinegar, mayonnaise, buttermilk, and Greek seasoning.
11. Stir ingredients until well-blended and chill the dressing to meld flavors.
12. Crisp Up the Wings:
    
    
13. Increase oven temperature to 450°F (230°C) and line a baking sheet with nonstick foil for easy cleanup.
14. Remove each wing from the Dutch oven and let the oil cool before discarding it.
15. Arrange wings on the baking sheet and bake them for 18–22 minutes until they are golden-browned and achieve a crispy texture.
16. Prepare the Sauce:
    
    
17. Drain roasted red peppers and blend them in a food processor with vinegar, hot sauce, garlic paste, and hot honey until smooth.
18. Transfer the blended mixture into a small saucepan and bring it to a simmer over medium heat. Then, lower the heat.
19. Add salted butter to the simmering sauce and whisk continuously until it melts and integrates well.
20. In a large bowl, toss half of your hot wings in half of the prepared sauce, drenching them thoroughly for an even coat.
21. Serve:
    
    
22. Present the wings with the remaining sauce on the side and serve accompanied by the chilled pepperoncini dressing for a sumptuous experience.

• Preheat your oven to 275°F (135°C). This low temperature helps break down the collagen for tender wings.
• Chop wings at their joints to separate flats from drums. Discard tips if preferred.
• In a large bowl, mix wings with kosher salt, garlic stir-in paste, and freshly cracked black pepper, ensuring each piece is evenly covered.
• Pour vegetable oil into a large Dutch oven and heat until it reaches 275°F (135°C) over medium heat.
• Add the seasoned wings to the hot oil carefully, then transfer the Dutch oven to the preheated oven without a lid. Bake for 1 hour until the wings register an internal temperature of 200°F (93°C).
• Drain the pepperoncini and reserve 2 tablespoons of brine for extra tang.
• Finely chop the drained pepperoncini, slice the green onions thinly, and chop the dill coarsely.
• Crumble the feta cheese and combine it in a medium bowl with chopped ingredients, reserved brine, Greek yogurt, vinegar, mayonnaise, buttermilk, and Greek seasoning.
• Stir ingredients until well-blended and chill the dressing to meld flavors.
• Increase oven temperature to 450°F (230°C) and line a baking sheet with nonstick foil for easy cleanup.
• Remove each wing from the Dutch oven and let the oil cool before discarding it.
• Arrange wings on the baking sheet and bake them for 18–22 minutes until they are golden-browned and achieve a crispy texture.
• Drain roasted red peppers and blend them in a food processor with vinegar, hot sauce, garlic paste, and hot honey until smooth.
• Transfer the blended mixture into a small saucepan and bring it to a simmer over medium heat. Then, lower the heat.
• Add salted butter to the simmering sauce and whisk continuously until it melts and integrates well.
• In a large bowl, toss half of your hot wings in half of the prepared sauce, drenching them thoroughly for an even coat.
• Present the wings with the remaining sauce on the side and serve accompanied by the chilled pepperoncini dressing for a sumptuous experience.

Tips for Troubleshooting

• Wings too greasy? Ensure oil temperature is accurate before frying; draining on paper towels helps absorb excess oil.
• Dressing too thick? Stir in a little more buttermilk until you achieve the desired consistency.
• Sauce lacking heat? Add a touch more cayenne hot sauce, tasting as you go.
• Decorate mixing? Use a gentle folding technique with a spatula to avoid filling over-spilling.

Ideas for Pairing with the Recipe

• Side Dishes:
  
  
• A crisp, fresh salad with citrus-infused vinaigrette complements the spicy wings perfectly.
• Roasted sweet potatoes with fresh herbs add a delightful sweetness that balances the heat.
• Drinks:
  
  
• A cold lager or an IPA enhances the spicy notes of the wings, providing a refreshing contrast.
• For a non-alcoholic option, a tart lemonade or a sweet iced tea rounds out the meal nicely.
• Desserts:
  
  
• A luscious chocolate mousse offers a rich, creamy finish and counterbalance to the meal's spice.
• A simple vanilla ice cream dessert cools the palate while satisfying your sweet tooth.
• A crisp, fresh salad with citrus-infused vinaigrette complements the spicy wings perfectly.
• Roasted sweet potatoes with fresh herbs add a delightful sweetness that balances the heat.
• A cold lager or an IPA enhances the spicy notes of the wings, providing a refreshing contrast.
• For a non-alcoholic option, a tart lemonade or a sweet iced tea rounds out the meal nicely.
• A luscious chocolate mousse offers a rich, creamy finish and counterbalance to the meal's spice.
• A simple vanilla ice cream dessert cools the palate while satisfying your sweet tooth.

How to Store Properly

• Refrigeration:
  
  
• Store leftover wings in an airtight container. They remain fresh in the refrigerator for up to 3 days.
• Dressing and sauce can be refrigerated in airtight containers for up to one week.
• Freezing:
  
  
• To freeze wings, cool them completely, place them in a single layer on a baking sheet, then store them in a freezer-safe bag for up to three months.
• Reheat wings in the oven at 350°F (180°C) until warmed throughout without losing their crispiness.
• Store leftover wings in an airtight container. They remain fresh in the refrigerator for up to 3 days.
• Dressing and sauce can be refrigerated in airtight containers for up to one week.
• To freeze wings, cool them completely, place them in a single layer on a baking sheet, then store them in a freezer-safe bag for up to three months.
• Reheat wings in the oven at 350°F (180°C) until warmed throughout without losing their crispiness.

FAQs

1. Can I use boneless wings?
   
   
2. How can I reduce the heat in the sauce?
   
   
3. Can I make this recipe ahead of time?
   
   
4. What if I don’t have a Dutch oven?
   
   

Yes, you can substitute boneless chicken breast pieces, but adjust cooking times as they may cook faster.

Balance the heat with additional butter or a drop of honey to mellow the spices.

Yes, consider making the sauce and dressing a day ahead to save time; wings can be prepped and stored, then cooked fresh.

A heavy deep pan works equally well, just ensure oil depth and monitor temperature closely.