This is a cheeky twist on a classic caesar salad. The wings are the star, absorbing the flavours of the marinade, then gently crisping up thanks to the last-minute cheesy dusting and garlicky breadcrumbs at the end. It can be served individually or piled high for everyone to tuck in. And it’s surprisingly filling, so makes for a perfect springtime dinner just as it is.
Serves 4
garlic 4 cloves
salted anchovies 4
Worcestershire sauce 1½ tbsp
ground black pepper
olive or rapeseed oil 2 tbsp
chicken wings 12, tip removed (freeze to keep for stock)
white wine vinegar 1 tbsp
mayonnaise 4 heaped tbsp
lemon juice and zest of 1
parmesan 50g, grated, plus extra for shaving
breadcrumbs 40g
butter a small knob
romaine lettuce heads 2, leaves stripped and washed
