Chicken Wings with Garlic and Lemon

from Barrafina by Hart & Mohacho
We are never happier than when gnawing on a bowlful of hot, garlicky, lemony chicken wings. We feel that, like the sausage, these are best eaten far too hot, so that their consumption has to be accompanied by sharp sucking noises to prevent the mouth from burning. All non-greedy weirdos can ignore this peculiar advice. Here are two versions, version 1 for those wary of deep frying.

Serves 4 as a Tapa

For Version 1

125ml olive oil
1kg chicken wings (about 12-16)
Maldon salt and freshly ground black pepper
2 tablespoons dried red chilli flakes
4 galic cloves, finely chopped
a large handful of fresh flat-leaf parsley, chopped
juice of 1 lemon

Heat the oil in a large, heavy - bottomed frying pan until hot. Add the chicken wings, season well with salt and pepper and cook until golden brown and crisp. When the wings are almost ready, add the chilli flakes, garlic and parsley and cook for 1 more minute. Add the lemon juice, remove, from the heat and stir well.
For the brave, this dish benefits from being eaten while still finger-burningly hot!

For Version 2

the last 6 ingredients above, plus:
1 litre oil for deep - frying
100grams special flour for deep frying ( this is a coarse salt from Andalucia, designed specifically for deep frying fish; if you cannot obtain it, try a mixture of half breadcrumbs and half plain flour)

Heat the oil for deep-frying to 180 degrees in a large pan or a deep -fryer. Dust the wings with the special flour and deep-fry for 10 minutes, until cooked through and golden brown. Remove, drain on kitchen paper and season with salt and pepper.
In a mixing bowl combine the chilli flakes, garlic, parsley and lemon juice. Add the chicken and stir well. Serve immediately.

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