Equipment
Ingredients
Fried Chicken Wings
- 16 chicken wings, tips removed
- 1000 ml vegetable oil
- 4 garlic
- 5 g salt
- 60 ml olive oil
- 2 g dried chili, crushed
- 2 g paprika
- 15 ml sherry vinegar
Braised Peas
- 90 ml olive oil
- 200 g shallot, finely chopped
- 8 garlic, thinly sliced
- 900 g shelled peas, fresh or frozen
- 200 ml chicken stock
- 150 g serrano ham, thinly sliced and shredded
- 2 g black pepper, freshly ground
- 4 egg
Nutrition (per serving)
Method
Pat the chicken wings completely dry using kitchen paper to ensure a crispy skin.
Heat the vegetable oil in a deep fat fryer or heavy pot to 180°C (350°F).
Fry the chicken wings in batches for 6-7 minutes per batch until golden and cooked to an internal temperature of 74°C (165°F).
Crush the garlic cloves with salt on a board using the flat side of a knife to form a smooth paste.
Heat 60ml olive oil and the garlic paste in a small pan over medium-low heat until the garlic begins to sizzle.
Add the crushed chilies to the oil and cook for 2 minutes until the garlic is lightly golden.
Stir the paprika and sherry vinegar into the garlic oil, then remove from the heat.
Drain the fried wings on kitchen paper and transfer to a serving bowl.
Drizzle the warm garlic dressing over the wings and toss to coat thoroughly.
Heat 90ml olive oil in a medium frying pan. Sauté the shallots and sliced garlic under a lid for 5 minutes until soft.
Add the peas and chicken stock to the pan. Simmer partially covered for 5 minutes until the peas are tender.
Stir in the shredded Serrano ham and season with salt and pepper to taste.
Create four wells in the pea mixture and crack one egg into each space.
Cover the pan and cook gently for 5 minutes until the egg whites are set.
Serve the hot chicken wings alongside the braised peas and eggs.
Chef's Notes
- For extra crispy chicken skin, ensure the wings are completely dry before frying. Any residual moisture will steam the skin rather than crisp it.
- When making the garlic-chili dressing, do not brown the garlic. Cooking it gently over low heat infuses the oil without imparting a bitter flavor.
- The Serrano ham adds a wonderful salty depth to the peas. If unavailable, a good quality cured ham or even crispy bacon can be substituted, though the flavor profile will change.
- To achieve perfectly soft-cooked eggs, keep the heat very low during the final cooking stage and avoid over-stirring the peas, which could break the yolks.
- Serve the wings immediately after tossing them in the dressing for maximum crispness.
Storage
Refrigerator: 2 days — Store wings and peas separately; wings will lose crispness.
Reheating: Reheat wings in a 200°C (400°F) oven to restore crispness; warm peas on the stovetop.
