Spanish-Style Deep-Fried Chicken Wings
These Spanish-style deep-fried chicken wings are great for a party and go really well with sherry—especially Amontillado abocado. Normally you don’t use too much chili pepper, but I love to add a real kick of heat to my ajillo (garlic dressing.)
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Mild vegetable oil (for frying)
- 24 large meaty chicken wings
- 6 fat garlic cloves
- About 3/4 teaspoon sea salt
- 6 tablespoons extra-virgin olive oil
- Anywhere from a pinch to 1 1/2 teaspoons crushed dried red pepper flakes
- 1 1/2 teaspoons sweet paprika
- 4 teaspoons sherry vinegar
Instructions
- 1
Heat enough oil to reach at least 2 inches deep in a large, deep-sided pot until it registers 350°F (177°C) on an instant-read thermometer.
- 2
Cut off the pointy tips from each chicken wing and discard or reserve for chicken stock. Pat the wings completely dry with paper towels.
- 3
Add about 1/4 of the chicken wings to the oil and cook for 6 to 7 minutes, until cooked through, crisp, and golden.
- 4
Meanwhile, place the garlic cloves on a cutting board and, using the flat side of a large chef's knife, smash them and remove the papery skins. Sprinkle with some salt and use the side of a large knife to mash the garlic into a smooth paste. Put the extra-virgin olive oil and the garlic in a small pan, and place it over medium-low heat. As soon as the garlic begins to sizzle, add the red pepper flakes and cook very gently for about 2 minutes, until the garlic is very lightly golden. Stir in the paprika and sherry vinegar and remove from the heat.
- 5
As soon as the first batch of chicken wings is cooked, drain them briefly on brown paper bags and then transfer them to a serving bowl or platter. Drizzle with some of the warm garlic dressing, toss well, sprinkle with a little sea salt, and start snitching some while you repeat with the remaining wings.