For our wings, we make use of a little-known yet very traditional cut from our birds: the manchon, the fatty drumette from the first part of the wing that is usually sacrificed or ignored in pursuit of the breast or leg, but that holds so much flavour and tenderness in just a couple of bites.
Ingredients
Dehydrated lemon and thyme
- 60g grated lemon zest
- 40g picked thyme leaves
Brined chicken wings
- 20 chicken wings
- 1 kg 10% herb brine
Chicken wings preparation
- 20 brined chicken wings
- 2kg grapeseed oil
- 8 sprigs thyme
- 1 garlic clove
Lemon thyme spice mix
- 10g coriander seeds
- dehydrated lemon and thyme
- 10g salt
Honey beer glaze
- 318g honey
- 32g Chardonnay vinegar
- 93g mead
- 43g pale ale
- 43g mirin
To finish and assemble
- 1kg grapeseed oil
- grated lemon zest
- thyme leaves
- flaky sea salt, to taste
Serves: 20
Method
Dehydrated lemon and thyme
Place the lemon zest and thyme onto a dehydrator tray and dehydrate at 70°C for 24 hours until fully dried.
Brined chicken wings
Put the chicken wings and brine into a sous vide bag, seal and reserve in the fridge for 1 hour. Drain the chicken wings in a colander.
Chicken wings preparation
Preheat the oven to 98°C (fan). Dislocate the joints between the tip, wingette and drumette and cut through both joints. Reserve the drumettes and tips for later use in stocks and place the wingettes in a deep tray, cover with the grapeseed oil, thyme and garlic and cook in the oven for 2 hours. Once cooked, leave them to cool in the oil until they reach room temperature. Slide out the bones, keeping the wing intact. On cling film, position eight wings in a line then tightly roll them. Repeat the process for the remaining wings. Lightly press the wings between two flat trays and leave to rest in the fridge for 6 hours. Remove from cling film. Cut each wing at a 45° angle at both ends, from left to right, to create a diamond shape. Reserve for later.
Lemon thyme spice mix
Toast the coriander seeds, then set aside and cool. Blend the dehydrated lemon and thyme with the coriander. Transfer the resulting powder to a bowl, add the salt and mix well. Store in a sealed sous vide bag or airtight container.
Honey beer glaze
Combine all ingredients in a medium saucepan, bring to the boil, then reduce the heat and simmer until the liquid reduces to 135g in weight or has a thick, glossy consistency. Pour into a container and reserve at room temperature.
To finish and assemble
Heat the grapeseed oil in a small pan to 180°C and add four chicken wings. Fry for 1½ minutes, then flip and cook on other side until golden brown. Fry remaining wings, four at a time. Drain the wings on paper towels to remove excess oil. Using a brush, glaze wings with the honey beer glaze. Sprinkle with the lemon thyme spice mix and lightly season with flaky sea salt. Garnish with thyme leaves and lemon zest. Skewer the chicken wings with a small cocktail stick, place under a cloche and add smoke using a smoking gun (food smoker).
Core by Clare Smyth,
RRP$60.00, Phaldon
Photography by Nathan Snoddon
