In this recipe, Daniel Clifford expertly contrasts crispy chicken wings and golden chicken skin with a creamy sous-vide-cooked potato purée and the bitter bite of chicory. This gourmet chicken wing recipe is a complex dish that requires a lot of forward planning, so make sure you have all the necessary equipment before attempting it.
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Prepare the wings by removing the wing tips, and trimming neatly. Salt liberally and leave for 45 minutes
500g of chicken wings
2 2/3 handfuls of table salt
Wash off all the salt in cold water and dry the skin with kitchen paper. Preheat the oven to 60ºC
Cook the wings in duck fat in the oven, covered with greaseproof paper, for 12 hours
500g of duck fat
Gently remove the wings from the fat and drain on a wire rack
Heat a large frying pan and brown the skin of the chicken wings in a splash of oil
Peel the potatoes and place in a saucepan with enough salted water to cover. Bring to the boil, drain and refresh in ice water. Put in vac pac bag and cook at 110ºC for 1 1/2 hours. Pass through a mouli or fine sieve
500g of Désirée potatoes
Warm the Reblochon cheese, butter and a splash of milk, if needed, just to bring it all together
50g of Reblochon cheese
50g of butter
5ml of milk
Place the white wine in a hot pan and reduce the liquid by half
100ml of dry white wine
Add the chicken stock and reduce again by half
300ml of chicken stock
Pour in the cream and continue to heat, then set aside until needed
50ml of single cream
Preheat the oven to 170ºC/Gas mark 3. Place the large pieces of chicken skin between two flat baking trays that have been lightly oiled
skin from the crown of a chicken
Cook for around 15 minutes and season lightly with salt. Once crispy, cool down and cut into nice sized shards
Turn the oven down to 110ºC/Gas mark 1/2. Cut 4 chicory in half, season, cover with the vegetable stock and braise in the oven for 30 minutes
4 white chicory
750ml of vegetable stock
Pour the port, rice wine vinegar and sugar into a pan and cook until the mixture is a thick glassy syrup
200ml of port
50ml of rice wine vinegar
100g of caster sugar
Add the braised chicory and purée in a food processor
Place the chicory purée into a squeeze bottle until needed
Just before serving, warm the chicken jus, then remove from the heat and whisk in a few drops of lemon juice
juice of half a lemon
To serve, pipe droplets of both the pomme purée and chicory purée onto each plate, assemble the chicken wings and chicken skin on top, then drizzle with the chicken jus
Serve with a salad of raw red chicory, lamb's lettuce, and a curl of Reblochon per plate
1 red chicory
2 2/3 handfuls of lamb's lettuce
50g of Reblochon cheese
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