Cut the tips of the chicken wings at the joint, leaving only the center part.
Remove any remaining feathers.
Put the trimmed wings in a cooking bag with olive oil, thyme, and crushed garlic cloves; seal the bag.
Cook the wings in the bag at 64ºC for 12 hours.
Take the wings out of the bag, let them cool for better handling, and then slightly cut one end, leaving the bone exposed.
Debone the wings making sure to leave them as whole.
For the chicken skin crisp
Ingredients
8 piece Chicken breast skin
Salt
Freshly ground black pepper
Directions
Remove any remaining feathers and excess clumps of fat.
Stretch the skin over a rack and season with salt and pepper.
Cook in an oven at 200ºC until the skins are golden and crispy.
Allow to cool down and cut into 2x2-cm sized pieces. You will need 4 pieces for each serving.
For the shrimp tails and their juice
Ingredients
16 ea Red shrimps (each 30g)
25 g Extra virgin olive oil
Salt
Directions
Separate the head from the tail.
Peel the tail keeping the last fins, get rid of the intestines using a shellfish knife, and then make a cut lengthwise (do not cut completely).
Keep the peeled tails for the finishing step.
Fry the shrimp heads in a pan with a little bit of oil, take them out and squeeze over a strainer to extract all the juice.
Strain the juice, add a pinch of salt, and a bit of virgin olive oil.
Presentaion
Ingredients
16 leaf Chervil
50 g Gluten free Stir-fry Sauce
Virgin olive oil
Salt
Ground black pepper
Directions
Salt and pepper the deboned chicken wings.
Cook them in a frying pan with the skin down until they are golden and crispy, turn them over, add Gluten free Stir-fry Sauce, and lightly caramelize. Remove from heat.
Add salt to the shrimp tails and sauté with a little bit of oil and add a few drops of Gluten free Stir-fry Sauce.
Warm the shrimp juice.
On a rectangular plate, place 4 chicken wings with the 4 shrimp tails and the 4 pieces of crisp chicken skin.
Dress the shrimp with its juice and finish by scattering the chervil leaves over the plate
