I discovered this great tapas recipe recently, Pollo Al Ajillo. The chicken wings are so crispy and tasty! Make sure you have some fries or bread to dip into the fragrant oil. Do try the recipe, I bet you will like it!
Recipe adapted from Traditional Spanish Cooking By Janet Mendel
Garlic-Sizzled Chicken (Pollo Al Ajillo)
1 kg (2 lb 3oz) Chicken Wings
Freshly Ground Black Pepper
Paprika-I used 1 1/2 tsp of Paprika & 1 tsp Smoked Paprika
10 Cloves Garlic (2 whole & 8 chopped)
5 Tbsp Olive Oil
1 Bay Leaf
150ml (1/4 pint) Sherry (amontillado or oloroso seco or dry Sherry plus a little Brandy de Jerez)-I used Brandy
Cut off the wing tips and discard (use them for stock). Divide each wing into two joints. Rub the chicken pieces of chicken pieces with, salt, pepper and paprika. Smash two garlic cloves without peeling.
Heat the oil in frying pan or cazuela and add the pieces of the chicken and the 2 garlic cloves. Fry until the chicken is golden. Add the remaining chopped garlic and continue frying.
Then add the Sherry and continue cooking until most of the liquid is absorbed and the chicken is tender, about 20 minutes. Sprinkle with chopped parsley to garnish.