Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    chicken wings
  4                     garlic cloves -- peeled
  1                tsp  dried oregano leaves
  1                tsp  salt
  1                tsp  black pepper
     1/4           cup  paprika
     1/2           cup  red wine vinegar
  2               tbsp  olive oil
  2                cup  all-purpose flour
                        vegetable oil -- for deep frying

Preparation:

1) Cut off the wing tips and discard. Cut each wing at the joint into 2 pieces. Chop the garlic in a food processor. Add all the remaining ingredients, except the flour and vegetable oil. Process for 10 seconds or so to make a smooth red paste. 2) Heat 3-4 inches of vegetable oil to 350 degrees F in a deep fryer. Generously rub each wing piece in the paste, then dredge in flour. Shake off any excess. Fry all the larger wing sections, the first joints, for 10-12 minutes until deep brown. Fry the smaller second joints for 8-10 minutes. Drain on paper towels. Serve warm or at room temperature. Adobo, a Spanish word, describes a blend of spices and vinegar that is used to marinate and coat food, and each Spanish-speaking country has its own interpretation of the piquant sauce. This version comes from Anzonini, a Spanish gypsy chef and flamenco musician, who originally used it as a coating for chunks of shark. A Pilsner-style lager will go well with this spicy chicken.

Nutritional Information:

2574 Calories (kcal); 127g Total Fat; (44% calories from fat); 139g Protein; 219g Carbohydrate; 453mg Cholesterol; 2579mg Sodium