I love hot smoking. Quick, effective, and a tonne of fun. These little chicken wings, deboned then brined, only took 5 minutes before they were finished off in the deep fryer. Smoking is a brilliant technique to practice, as the flavour it grants your subject transforms it from the routine and expected taste normally experienced to the rich and strangely familiar taste of F L A V O U R E D  S M O K E. These chicken wings were hot smoked from a base that consisted of  oolong tea leaves, dried shiitake mushrooms and basmati rice.

Hot Smoked Chicken Wings w Tomato Salad

For the cakes:

• 500g Corn Kernels (Frozen or Fresh)

• 2 Eggs

• 250g Plain Flour

• 1 tsp Baking Powder

• 2 Scallions, sliced

• Handful of Coriander

• 100ml Water

• 1 Tbsp Honey

• Salt

• Black Pepper

For the Mayo:

• 2 Egg Yolks

• 200ml Oil (Sunflower, Grapeseed)

• 1 Tbsp Instant Bonito Stock

• 1 tsp Hot water

• 1 tsp Grated Ginger

In a blender, place ¾ of your corn, eggs, flour, baking powder, coriander, water, salt and pepper. Blitz to a nice smooth consistency then transfer to a bowl and fold in your remaining corn and the sliced scallions.

Place a pan on a medium-high heat, add a splash of oil and place a tablespoon of the mixture in the pan. Allow two minutes to pass then turn, allow another minute to pass then remove from the pan. Taste the cake and adjust the seasoning to your desire. Repeat the cooking process and enjoy.

For the mayo:

Whisk the egg yolks together in a bowl and slowly add the oil, little by little, allowing the yolks and oil to emulsify. Once you have reached your desired thickness add the ginger. Mix the bonito with the hot water making a paste, then add to the mayo. Spoon over your corn cakes you turkey. YOMYOMYOMYOM