Chicken Wings with Dipping Sauces

Directions

1. For the dry brine, season 3-4 dozen chicken wings with 2 cups kosher salt, 1 Tbsp. chili flake and 1 cup brown sugar. Cover and place in fridge for at least one hour or overnight.
2. Remove the wings from the refrigerator.
3. Rinse the wings under cold water to remove all the sugar and salt.
4. Heat a Dutch oven or heavy-bottomed sauce pot with canola oil and duck fat over medium heat.
5. Add 4 sprigs thyme, 1 sprig rosemary, 1 garlic bulb, top removed, to pan.
6. Add chicken wings to the duck fat, one at a time. Bring to a low simmer and cook for at least one hour, up to two and a half hours, until tender.
7. Combine 1/2 cup diced canned pineapple, drained, with 1 cup your favorite barbecue sauce and stir.
8. Whisk together 1/4 cup mayonnaise, 1 cup yellow mustard, 1 Tbsp. honey , 1 tsp. Jamaican curry powder , 1/4 tsp. cinnamon.
9. Mix 1 cup of your favorite ranch dressing with 1/4 cup Sriracha-style hot sauce and stir.
10. Check wings for doneness. They should be tender, almost falling off the bone. Internal temperture should read 165°F (74°C). When done, remove chicken wings and transfer to a baking sheet. Arrage in a single layer. Turn on broiler and place in the oven until golden brown and crispy, about 3-5 minutes.
11. Serve with dipping sauces.
12. Make all sauces and set them aside.
13. For buffalo sauce: Heat 1 cup buffalo hot sauce in a medium saucepan over low heat until it starts to steam. Whisk in 1/3 cup of butter until incorporated. Remove from heat and let cool.
14. For curry honey mustard: mix 1 cup yellow mustard, 1 Tbsp. honey and 1 tsp. madras curry powder in a mixing bowl until incorporated.
15. Preheat oven to 250°F (121°C).
16. Submerge chicken in schmaltz and place in oven. Cook for 2 hours, remove from oven and let wings cool in the fat.
17. Put 2 quarts oil and strained schmaltz into a Dutch oven or a large saucepan.
18. Working in batches, deep fry wings until golden and crispy, about 2 minutes.
19. Serve with dipping sauces.