Boning a chicken wing is almost impossible unless you try this clever method of confiting the wing flats then pan fry to crisp up. Save the rest of the wings for another recipe. I buy duck fat via the internet and it can be reused 2-3 times if stored in the fridge if carefully strained and sediment removed.

Yes it’s a lot of effort but your guests will be wowed by these tasty morsels. Serve with any dip you like. We like ours with my curry butter sauce.  Serve as canapés or as a sharing starter.

If using whole wings, remove the tips and discard or save for stock. Cut through the joint between the flats and the drumette.

In a bowl mix the salt with pepper, thyme leaves, bay leaves and parsley. Toss the wing flats in the salt, lay the wings out of a tray and sprinkle with any salt left in the bowl, cover loosely and place int he fridge for 4 hours. After 4 hours, rinse the wings gently under cold water and pat dry. They are now ready to confit.

Preheat the oven to 120C fan. Pour the duck fat into a pan large enough to snuggly fit the wings. Add the wings making sure they are completely submerged under the fat. Cover with a piece of baking parchment, heat to 120C then place in the oven for 2 hours.

Remove from the oven. Using a spider strainer, carefully place the wings on a wire rack (with something underneath to catch the drips) and leave to cool. When cool enough to handle, hold each wing carefully and gently remove the two bones and the little piece of cartilage (watch video). These can now be stored in the fridge until ready to use.

Heat a splash of vegetable oil in a non stick pan, when hot, add the wings, being careful not to overcrowd the pan, cook on each side for a minute or two until the skin is crisp. Remove to a warm dish and serve with sauce of your choice.