- Separate the drumette from the wingette (freeze the tips for your next chicken stock), pat dry and lay out in a clean container. Refrigerate to dry out overnight.
- Rub a little duck fat (or olive oil) all over wings, place skin side up in a baking paper-lined roasting dish, sprinkle with sea salt flakes and freshly ground black pepper, then roast in a hot oven (210C) for 50-60 minutes until the wings are tender and the skin is crispy and golden.
- For best results, the wings need to be cooked twice. You can fry them twice, once to cook and once to colour and crisp, or pre-cook by steaming or slow cooking them. You could also confit them in duck fat or olive oil for 1 hour in a slow oven (140C), drain and cool them before frying.
- Fry wings in batches in hot oil until golden and crunchy.
- Drain and serve hot, smothered or dipped in sauce. Each of the following sauces will do 12-18 wings.
Try these chicken wings with one of Warren's hot sauces. Get the recipes
