Seared Scallops and Crisp Chicken Wings with Sweet Corn


Preparation info

  • Serves


    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


Chicken wing Confit

  • 8 Chicken wings
  • 45g Maldon sea salt
  • 1 piece


The chicken wings could be prepared a week in advance and kept covered in the duck fat in the fridge until ready to use. Using a pestle and mortar, grind the Maldon salt, star anise, crushed coriander seeds, peppercorns and cinnamon quill. Transfer to a bowl and add the bay leaf, thyme and garlic. Rub the salt mix into the chicken wings, place them in a clean bowl, cover with cling-film and ref