Spicy chicken wings
The Amontillado is the wine preferred by lovers of spicy foods. It makes the spiciness of a recipe explode in a very fresh way on the palate with each sip. Its dry character will also balance the fat in the chicken skin and the fat in the topping sauce.
Ingredients for 4 diners
20 blunt chicken wings
30 g of extra virgin olive oil
fine wheat flour
2 grated garlic cloves
1 tablespoon freshly ground black pepper
4 fresh chilies
1 splash of tabasco sauce or sriracha sauce
Chop the chiles, if you remove the nerves and the seeds they will sting less, if you like the spiciness you can leave them. In a large bowl, mix the flour, paprika, grated garlic, chopped chilies and a splash of Tabasco or Sriracha sauce. Put the wings in the bowl and mix well so that all the wings are soaked in the dressing. Let rest in the refrigerator for two hours.
Preheat the oven to 180ºC.
In a saucepan, heat the butter and EVOO. When they are mixed evenly, remove from the heat and let cool. After the chicken has rested with the dressing, remove it from the refrigerator, add the melted butter in the EVOO to the bowl.
Distribute the wings on a tray covered with baking paper and bake for 45 minutes. Halfway through the time, turn the wings so that they are done equally on both sides.