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Carefully place your wings into the pan so that all the wings are covered by the fat (top up with some more fat if you need too)
Turn the heat down to the lowest you can without it going out (in the kitchen I would just leave it on the pilot flame.)
Leave this pan with a lid on for 1 Â½ - 2 hours depending on how meaty your chicken wings are. You will know they are ready when the meat is easy to pull off the bone.
Meanwhile make your spiced salt. Simple put the rosemary and salt into a pestle and mortar and bash to combine all the flavours. Put into a bowl and sprinkle a little on before serving.
To make the cranberry sauce put the cranberries into a frying pan along with the cranberry juice, jam sugar, lemon and orange peel and the gin. Stir to combine and then leave to cook for 5-10minutes on a medium heat until all lovely and thick and reduced. Use a potato masher towards the end to mash all the berries down.
Once cooked transfer into a sterilized jar and put in the fridge to cool. Use as a dip for your chicken wings.
Once the chicken wings are cooked carefully drain from the hot fat and place on some kitchen roll to drain excess oil (or leave to cool in the fat for another day.)
Just before serving take out of the oil and crisp up in frying pan until hot through. Sprinkle over the rosemary salt and serve on a bed of rocket with a small dipping bowl of cranberry sauce to dunk in!
To view the You Tube video for this recipe please click on the link below to watch it on Jamie Oliver's Food Tube.