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6
as a snackMedium
By Peter Gordon
Published 2003
Chicken wings have that wonderful gelatinous texture when cooked slowly. The chorizo mash was inspired by a visit to the beautiful Spanish town of Carceres in 2002 where I was served a cold purée with bread much like you would serve hummus.
Mix chicken wings with chopped tomatoes, chilli, sesame seeds and oil, golden syrup, salt and three-quarters of the garlic. Marinate in the fridge for 2-12 hours.
An hour before you want to eat, turn oven to 200°C/400°F/Gas Mark 5. Line a roasting tray with foil or baking paper (it’ll make cleaning it easier) and add wings, in one layer; pour on
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