Richard Blais' Confit Chicken Wings with Green Harissa and Lemon Curd Yogurt Dip

by Rachael Ray Show Staff 9:00 AM, February 20, 2015

Aired February 20, 2015

Serves 6-8

2 dozen chicken wings
Lard as needed, about 4 pounds

For the Green Harissa:
200 grams yellow onions, diced
200 grams poblano peppers, diced
50 grams jalapeño, diced
10 grams cumin, ground
10 grams coriander, ground
10 grams caraway seeds, ground
40 grams olive oil
50 grams garlic
1 bunch parsley, washed and dried
1 bunch cilantro, washed and dried
1 bunch scallions, washed and dried
10 grams lemon zest
40 grams lime juice
100 grams extra virgin olive oil

For the Meyer Lemon Curd Yogurt:
4 ounces butter
3 cups sugar
8 large eggs
1 cup Meyer lemon juice
1 tablespoon salt
1 cup Greek yogurt


Preheat oven to 300°F. Place lard in a rondeau or large Dutch oven and melt lard on top of the stove over low heat. Add chicken wings and cover with parchment paper. Place in oven and bake until meat begins to pull away from the bone, approximately 6 hours.

For the harissa, in a sauté pan, caramelize yellow onions, peppers, jalapeño, cumin, coriander, caraway seeds and garlic. Allow to cool and place in a blender with the parsley, cilantro, scallions, zest, lime juice and olive oil. Season to taste and pass through a tamis.

For the yogurt, cream together butter and sugar. Add eggs, one at a time. Add lemon juice and salt. Mix over heat until correct consistency. Pour into clean bowl to cool. Mix in yogurt and chill.

To serve, remove wings from the fat and allow to cool down. Preheat deep fryer to 400°F and fry wings until golden brown and crispy, 3-4 minutes. Serve wings with harissa and yogurt alongside.