Sticky garlic chicken wings and gaufrette crisps with crispy garlic salt

Serves 4 Starters and mains

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Method

Wash the chicken wings in cold water and pat dry with kitchen paper. Put the oils, maple syrup and all of the crushed and whole unpeeled garlic, the paprika and ground black pepper in a non- corrosive bowl and mix. Add the dry wings and massage the mixture into them to evenly coat. Cover and leave in the fridge overnight or for 48 hours.

Prepare the potatoes using a waffle blade on a mandolin. Put them into cold water to remove the starch, drain and dry well with kitchen paper. Toss with the oil and lay on a foil-lined tray large enough to take them in a single layer and cook at the same time as you cook the wings. Alternatively, fry a few at a time in a wok using 200ml sunflower oil until golden.

To make the crispy garlic salt heat the rest of the oil in a wok and fry the finely chopped garlic until golden. Tip into a metal sieve set over a bowl to catch the oil and then put on a plate lined with kitchen paper. When cold, crunch the garlic into 1tbsp of sea salt crystals. Use to sprinkle over the gaufrette crisps to serve.

Add 1tsp of sea salt crystals to the chicken wings, massage again and leave at room temperature for 30 minutes.

Preheat oven 200C/400F/Gas 6. Tip the contents of the bowl onto a foil-lined tray with the wing tips pointing down. Cook for 20 minutes, turn them over and baste with the oils and cook a further 15 minutes until cooked.

Spoon all the sticky bits that are on the tray immediately over the wings and transfer to a warm serving plate or else they set hard on the foil.