Durango Chicken Wings

Method

1. Singe the chicken wings over a flame. Cut off the tips and halve the wings at the joint.
2. Finely chop a garlic clove.
3. In a bowl, combine the wings with garlic, salt, olive oil, chili pepper, turmeric, black pepper, smoked Tabasco, and sweet paprika. Mix well and let marinate for 15 minutes.
4. Beat two eggs until smooth.
5. Mix breadcrumbs with a little paprika.
6. After marinating, add flour and bicarbonate of soda directly to the bowl with the wings. Mix thoroughly so the flour absorbs the marinade and the wings become dry.
7. Coat each wing piece first in beaten egg, then in breadcrumbs.
8. Heat sunflower oil to 170–175°C. Test with a wooden stick; bubbles should form.
9. Fry the wings: smaller pieces for 4–5 minutes, larger pieces for 6–7 minutes, until golden and crispy.
10. Remove from oil and finish with a splash of smoked Tabasco.
11. Serve with salad, cherry tomatoes, and optionally balsamic vinegar. Accompany with mayonnaise, ketchup, or mustard if desired.