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
Meanwhile, cook potatoes in salted water, then drain. Peel skin off chorizo and roughly chop the meat. Heat a heavy frying pan and add oil then chorizo. Cook a few minutes over a moderate heat, breaking chorizo up with a wooden spoon as it cooks to produce a crumbly mixture. Add remaining garlic and cook another minute. Return potatoes to the pan they were cooked in, pour on chorizo mixture and mash together. Season to taste.
To serve, spoon the mash onto a plate and top with wings and their cooking juices.
© 2003 Peter Gordon. All rights reserved.