20 chicken wings
100ml olive oil
60ml white balsamic vinegar
Large bunch flat leaf parsley, chopped
Juice and zest of 1 lemon
2 tbsp honey
2 tbsp mustard
White pepper and rock salt
1 litre vegetable oil, for frying
Wash and pat the wings dry and put in a mixing bowl.
Blend the oil, balsamic, lemon juice, honey and mustard to a sauce-like consistency.
Season then taste. If it’s too sweet, add more mustard; too hot, add honey, and more salt and pepper if required.
Add the lemon zest and parsley, blitz briefly and then pour half the sauce over the chicken wings, keeping the rest of it for later.
Mix to coat the wings.
Heat the vegetable oil to 180°C in a pan or fryer.
Deep-fry the wings in batches of five for 4 minutes and place in a clean bowl or tray. You want them coloured, but not fully cooked.
Pour the second half of sauce over the wings, mix with a clean spoon, cover with foil and leave for 10 minutes.
Deep-fry the coated wings once again, in batches of five for a further 3-4 minutes until crisp.
Check they are cooked through by pulling back the wing from the bone; the flesh should be white and juices clear.
Serve with a dairy-free sour cream or mayonnaise mixed with a little lemon juice and chopped parsley.