This leek dish from Malaga-based chef Dani Carnero consists of lightly pickled leeks served on top of smoky, paprika-infused schmaltz and garnished with labneh. Try and get the highest quality chicken wings you can for this - their fat will have a much better flavour.
Preheat the oven to 150°C/gas mark 2
Add all the pickled leek ingredients to a pan and bring to the boil. Simmer for 20 minutes, then set aside
Mix the chicken wings with the oil and paprika and roast for 30 minutes
Once the chicken wings are browned, mix them and all the fat and fond with the vegetable stock. Simmer the mixture until it is reduced by half, then strain through a fine sieve and emulsify with an immersion blender
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