Summer 2021

Crisp Chicken Wings with Sweetcorn by Liam Tomlin

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Serving: 4


1 Star Anise

10g Coriander seeds, crushed

10 White peppercorns, crushed

1/4 Cinnamon quill

1 Bay Leaf

2 Sprigs fresh thyme

2 Garlic cloves

16 Chicken wings, tips removed

1 Litre rendered duck fat

Sweetcorn and basil sauce (makes 250ml):

1 Fresh sweet corn cob

25g Whole unsalted butter, diced

1 Garlic clove, finely chopped

50g Onion, peeled and finely chopped

Half litre chicken stock

15ml Cream

1 Small bunch of basil, roughly chopped

Maldon Salt & freshly ground pepper

To serve:

25g Unsalted butter

160g Sweetcorn, removed from cob, blanched and refreshed

1 Courgette, thinly sliced lengthways, blanched and refreshed

Maldon salt & freshly ground pepper

100ml Sweetcorn and basil sauce

10ml Olive oil

1 Large shallot, sliced and fried

1 Small bunch of picked basil leaves



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.

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