Method

• 1.
  Preheat oven to 80°C conventional. Line 2 large baking trays with baking paper.
• 2.
  To make the chicken salt, rip the darker leaves off the celery stalks (you need 3 large handfuls) and arrange leaves in a single layer on prepared trays. Bake for 1 hour, swapping trays halfway through, until leaves are dry and can be crumbled into a powder. Crumble over a fine sieve set over a bowl and discard any small stalks or veins, reserving both trays. Add stock powder or nutritional yeast, garlic and onion powders and paprika. Adjust chicken salt to taste.
• 3.
  Increase oven to 200°C/180°C fan-forced. Place wings on one reserved baking tray and season both sides with 2 tbs chicken salt. Spray with olive oil. Place corn cobs on remaining tray and spray all over with oil. Place the tray of wings on a lower shelf in your oven and the corn on a higher shelf, then roast together for 30-35 minutes, turning both a few times, until wings are cooked and crispy golden and corn is tender.
• 4.
  Meanwhile, slice celery thinly on the diagonal and place in a large bowl with caster sugar and 1/4 tsp fine salt. Toss to combine and set aside for 10 minutes. Pour over the vinegar and set aside for at least 10-15 minutes, until ready to serve.
• 5.
  Transfer corn and wings to a serving plate then sprinkle with shallot and bacon. Serve with pickled celery spooned over and alongside, lime wedges tucked in and around everything and a small bowl of remaining chicken salt for extra seasoning.