Deep-fried Chicken Wings Al Ajillo With Braised Peas And Serrano Ham With Eggs
Indulge in a flavorful feast with this mouthwatering recipe featuring crispy chicken wings and a delicious garlic and chilli dressing, paired perfectly with tender peas, Serrano ham, and perfectly cooked eggs. Each bite offers a delightful blend of textures and tastes that are sure to satisfy your cravings. A must-try for any food enthusiast looking to elevate their dining experience!
— Constant Cookbook
Ingredients
- 16 large, meaty, free-range chicken wings
- olive or sunflower oil
- 4 garlic
- sea salt
- 4 tbsp extra virgin olive oil
- 1 tsp crushed dried chillies
- 1 tsp sweet paprika
- 3 tsp sherry vinegar
- 6 tbsp olive oil
- 200g/7oz shallots
- 8 garlic
- 900g/2lb shelled peas
- 200ml/7fl oz chicken stock
- 150g/5oz thinly sliced Serrano ham
- sea salt and freshly ground black pepper
- 4 free-range eggs
Instructions
- Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper.
- Heat the oil for deep-frying to 180C/350F (use a cooking thermometer), or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown.
- Meanwhile, for the dressing, put the garlic cloves on a board, sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife.
- Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle, add the crushed dried chillies and cook very gently for two minutes, until the garlic is very lightly golden-brown.
- Stir in the sweet paprika and sherry vinegar and remove from the heat.
- As soon as the first batch of chicken wings is cooked, remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing.
- Stir to coat the chicken with the dressing then sprinkle with a little sea salt.
- Repeat with the remaining wings frying in batches.
- For the peas, heat the olive oil in a medium, lidded, frying pan. Add the shallots and garlic, cover and cook gently for five minutes until soft but not browned.
- Stir in the peas and chicken stock, part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist.
- Stir in the Serrano ham, and season to taste with salt and pepper.
- Break the eggs, spaced well apart, on top of the peas, season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid.
- Leave to cook gently for five minutes, or until the eggs are set to your liking.
- To serve, pile the hot chicken wings alongside the peas and eggs.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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