Method

• 1.
  To brine the chicken wings, place 4 cups (1L) filtered water, sea salt, sugar, turmeric, mustard and peppercorns in a large non-reactive container and whisk to combine. Add wings and push down to make sure the wings are submerged. Refrigerate for at least 12 hours or overnight.
• 2.
  Meanwhile, for the crumb, place all ingredients in a food processor and whiz until combined. Set aside.
• 3.
  For the glaze, place the jam, glucose, vinegar, cornflour, garlic powder, soy and mustard in a blender and whiz until combined. Transfer to a heavy-based saucepan and stir in the cranberries, chilli flakes and 1/3 cup (80ml) water. Place over high heat and bring to the boil, reduce heat to medium and simmer for 8-10 minutes until slightly thickened. Remove from heat and keep warm until ready to serve.
• 4.
  Working in batches, remove chicken wings from the brine and dust immediately in the crumb mixture. Toss well to coat.
• 5.
  Half-fill a large heavy-based saucepan or deep-fryer with vegetable oil and heat to 170°C. In batches, fry chicken wings for 3-4 minutes, then transfer to a large oven tray lined with paper towel. Allow to stand for 30 minutes.
• 6.
  In batches, return chicken wings to the pan and fry for a further 4-5 minutes, then transfer to a large bowl. Season to taste, spoon in some glaze and toss well to coat. Second fry will see the wings come out nice and hot and crunchy. Don’t drown them but make sure they all get a good lick.
• 7.
  Arrange the wings onto a serving dish, scatter liberally with the sliced chives. Serve with extra hot English mustard alongside.