Chicken wings are a cheap cut but are full of flavour and are a great finger food for a family gathering or party. Chicken wings benefit from being cooked sous vide as the low temperature and long cooking time gives a tender, moist result.

Add crushed chillies or chopped herbs to the salt to introduce flavours to the bag.

The chicken wings can be deep-fried for an all over crispy skin and then tossed in barbecue sauce for an American twist or chilli sauce for a bit of a kick.

Paul Ainsworth serves his chicken wings with a velvety Pumpkin velouté, apples and almonds. William Drabble’s Chicken wings with gnocchi, morels, asparagus and chicken emulsion are a really luxurious treat and Dominic Chapman keeps things simple in his Sticky chicken wings recipe.