Sticky Wingettes with Sweet and Savoury Gravy

Serves 1-2
  • Steps
  • Ingredients


  • For the Confit Chicken, place the wingets into a large saucepan and cover with grapeseed oil. Cover the surface with a round of baking paper. Place over low heat and bring the oil to 100-110°C. Cook the chicken wings for 45 minutes, moving the pan off and on the heat to maintain the temperature.
  • Remove from the oil and allow to cool slightly. Slide the meat off the bones and set aside.
  • Spoon 1-2 tbsp of the oil into a large frypan and add the chicken pieces. Season with salt and turn in the oil until golden and crisp. Remove from the pan.
  • Add the remaining ingredients and cook until a smooth sauce forms. Transfer to a serving bowl or small jug.
  • For the Gravy, place the spices into a frypan and toast over medium heat until fragrant. Transfer to the pressure cooker. Add the tomatoes, cashews and garlic and cook under high pressure for 20 minutes.
  • Pour into a blender and process until smooth. Pass through a sieve into the frypan and cook over medium heat for 2-3 minutes, until fragrant. Add the remaining ingredients and season to taste.
  • For the Pickle, finely dice the cucumber skin and the tomatoes and stir in the pickling liquid. Set aside.
  • For the Coriander Oil, place ingredients into a blender and blend on high speed for 5 minutes. Pass through a superbag into a small jug and set aside in the fridge.
  • To serve, spoon gravy onto a plate and arrange chicken pieces over the top. Top with some pickle and serve with the sticky sauce and coriander sauce on the side.

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