@chefswarehouse_chef_liamtomlin
Prepare the chicken wings: Grind the Maldon salt, star anise,
crushed coriander seeds, peppercorns and cinnamon quill in a
pestle and mortar. Transfer the ground spices to a bowl and
add the bay leaf, thyme and garlic. Rub the spice mix into the
chicken wings, cover with cling-film and refrigerate for 3 hours.
Preheat the oven to 120 °C. Wipe the salt mix from the chicken
wings, place in a heavy-based saucepan and pour the rendered
duck fat over the chicken wings. Bring to simmering point over
a low heat, cover with a lid and transfer the saucepan to the
oven. Cook for 1ó – 2 hours. The chicken wings are cooked when
the bones are easily removed. Lift the wings from the duck fat
and place on a tray. Allow them to cool sufficiently to handle
and then extract the bones and cartilage. Place on a greaseproof
paper-lined tray and cover with a second sheet of greaseproof
paper. Place a second tray on top with enough weight to press the
wings. Refrigerate until ready to use. Strain the duck fat through
a fine sieve and refrigerate in a sealed container for future use.
To make the sweet corn and basil sauce follow the same method
as for the sweet corn soup recipe, adding a little
more cream if necessary.
To serve increase the oven temperature to 180 °C. Melt a
teaspoon of duck fat in a cast-iron pan over a medium heat.
Add the chicken wings skin side down and transfer to the oven.
Cook the chicken wings for 3 – 4 minutes until the skin is crisp
and evenly coloured. Lightly season with freshly ground pepper.
Remove the wings from the pan and keep warm while preparing
the rest of the dish.
Bring 25 ml water to the boil in a saucepan, add the butter and
bring back to the boil until melted. Add the sweet corn and
courgette, reheat and lightly season with salt and freshly ground
pepper. Strain the corn and courgette and keep warm. Gently
reheat the sweet corn and basil sauce and adjust the
seasoning and cream content if necessary. Strain the sauce
through a fine sieve.
Spoon the sweet corn and courgette into the centre of a plate
and spoon over a little of the sweet corn and basil sauce. Place
the chicken wings onto the sweet corn and spoon a little more
sauce around the dish. Garnish with the deep fried shallots and
basil leaves.