Simon Rogan’s Celeriac & Mustard-Glazed Chicken Wings

Celeriac Chicken Wings.jpg

These simple celeriac and mustard-glazed chicken wings make a wonderfully tender starter

Serves 4

For the celeriac and mustard-glazed chicken wings:
• 1 medium celeriac (about 450g)
• 45g whole grain mustard
• 100g honey
• 20g unsalted butter
• 12 chicken wings

For the whole grain mustard emulsion:
• 1 soft-boiled egg (cooked for 4 minutes)
• 25g whole grain mustard
• 5ml white wine vinegar
• 1½ tsp honey
• a pinch of salt
• 150ml sunflower oil
• Celeriac and apple salad
• 1 medium celeriac (about 450g)
• 2 Granny Smith apples
• 20ml rapeseed oil
• juice of 1 lemon

• salt, for seasoning
• chickweed and golden streak mustard leaves, to serve

1 Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
2 For the glazed chicken wings, peel and juice the celeriac in a juicer. Put the
juice in a small saucepan over a medium heat with a pinch of salt and reduce by half.
3 Remove from the heat and add the mustard, honey and butter. Mix well. Toss the
wings in the glaze and put in a single layer on a baking tray. Bake for 40 minutes until
golden and sticky.
4 While the chicken is cooking, put all the ingredients for the emulsion, except
the oil, in the blender along with 1½ teaspoons of water. Blend together slowly.
Gradually add the oil until the emulsion has a mayonnaise consistency.
5 To make the salad, peel the celeriac then shave it using a peeler and cut the
shavings into strips. Put the strips in a bowl. Peel the apples and grate them into the
celeriac. Dress with the oil, lemon juice and a pinch of salt.
6 Divide the warm chicken wings among plates and add the salad, emulsion
and leaves.

 Recipe courtesy of Simon Rogan, extracted from Rogan: The Cookbook. © Harper Collins

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