COLORADO, USA — Here's a recipe for Lemongrass Confit Chicken Drumette tossed in Harissa Buffalo Sauce and served with Togarashi Ranch.

This recipe was created by Chef Heather Carr of Footers Catering.


Confit Chicken Drumette

  • 24 ea Frenched Chicken Drumettes
  • 1 stalk Lemongrass, sliced on a hard bias
  • 1 ea Shallot, sliced
  • 6 cloves Garlic, whole
  • 30 oz Grapeseed Oil

Harissa Buffalo Sauce

  • 15 ea Dried Chiles de Arbol, dried
  • 4 ea Guajillo Chiles, dried
  • 2 ea Ancho Chiles, dried
  • 3 cloves Garlic, whole
  • 2 ea Lemon, zested and juiced
  • 3 oz  White Wine Vinegar
  • 1 oz Tomato Paste
  • 1 Tbsp Cumin Seeds, toasted
  • 1 Tbsp Coriander Seeds, toasted
  • 1 tsp Smoked Spanish Paprika
  • 1 tsp Kosher Salt
  • 12 oz Grapeseed Oil

Togarashi Ranch

  • 1 oz Togarashi Japanese 7-spice, store bought works great
  • 12 oz Buttermilk Ranch

Method of Preparation

In a baking pan, combine all ingredients and cover pan with aluminum foil. 

In a preheated oven at 200 degrees F, confit drumettes for 4 hours. Remove drumettes from oil and place on baking sheet. 

Harissa Buffalo Sauce 

Soak chiles in hot water for 20 minutes and remove seeds and stems. In a blender or food processor, combine all ingredients except for oil and begin to blend. Slowly add oil in until fully incorporated. 

Chef’s Note: Traditional Harissa paste can be made using 2 oz less of the vinegar and 6 oz less of the oil.

Togorashi Ranch

In a blender or mixing bowl, combine ingredients until fully incorporated. 

Adjust oven temperature to 350 degrees F.  Finish drumettes in oven for 10-12 minutes until golden brown and crispy