Preparation / Directions:
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.
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