Chicken Wings

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 20 g (¾ oz) star anise, lightly crushed
  • 20 g (¾ oz) fennel seeds, bruised
  • 100 g ( oz) table salt
  • 4 free-range chicken wings, middle section only
  • 500 ml (17 fl oz/2 cups) grape seed oil


Mix the spices and salt together. Place the chicken into a shallow dish and sprinkle liberally with the salt mixture. Cover and refrigerate for 12 hours.

Rinse off the salt and spices and pat dry on paper towel. Place the chicken in a small saucepan and cover with the oil. Heat to 80°C (176°F) and poach at this temperature for 45 minutes or until the chicken is tender.

Cool until warm. Using a heavy sharp knife, remove the knuckle from the end of the bones at each end of the wing. Hold the wing piece in your hand with the thicker end closest to the base of your palm. Using the thumb of your other hand, push the bones from below, one at a time being careful not to damage the flesh, so that they come up and out the top. Place the wings on a tray and place another tray on top and weight down to press them flat. Refrigerate for 2 hours.

Once cold, trim off the ends of each wing. Slice each wing into 4 squares and refrigerate until needed.