The Next BIG Thing

In Tony Ryan's new gaffe, The Mill at Lyons in County Kildare, Richard Corrigan and his chef, Paul Carroll, are serving crispy chicken wings with hand-dived scallops and a morel cream.

In Dublin, in Mint, the city's hottest chef, Dylan McGrath, is firing out a killer dish of coco bean cassonade with morels, fresh truffles, chicken wings and a chicken jelly.

Meantime, Fred Cordonnier in The Tea Room in The Clarence Hotel is cooking pan-fried sole meuniere with a crispy chicken wing confit, warm salad of prawns and girolles and vanilla yogurt and lemon paste.

And if you want to eat chicken wings cooked simply and in the classic style, served with a simple garlic dip, then your port of call is Barry and Georgina O'Sullivan's fantastic Ballymore Inn, in Ballymore Eustace, County Kildare.

It's official. Chicken wings are the Next Big Thing in Irish restaurant cooking.