Categories: Appetizers- Snacks
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp. salt
- 1 tsp. paprika
- 1/4 tsp. ground red pepper
- 4 1/2 to 5 lb. chicken wings
- vegetable oil
- Rom-esco Sauce:
- q (1-inch thick) crusty French bread slice
- 1/4 cup olive oil
- 1/3 cup slivered almonds
- 6 garlic cloves, chopped (about 1/4 cup)
- 1 (14.5-oz.) can diced tomatoes, undrained
- 1 (8 oz.) jar roasted red peppers, drained
- 1 Tbsp. smoked paprika*
- 2 to 3 Tbsp. sherry vinegar
- 1 tsp. salt
- 2 Tbsp. water
Directions
- Combine all-purpose flour and nest 3 ingredients in a large bowl.
- Cut off chicken wing tips, and discard; cur wings in half at joint. Add wings to flour mixture; toss to coat. Cover and chill in flour mixture 1 1/2 hours.
- Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Remove wings from flour mixture, shaking off excess. Fry wings, in batches, 10 to 12 minutes or until golden brown. Drain on a wire rack over paper towels. Transfer wings to a wire rack in a jellyroll pan, and keep warm in a 225 degree oven. Place wings in a large bowl, and add 3/4 to 1 cup Rom-esco Sauce; toss to coat. Serve hot wings with remaining sauce.
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Rom-esco Sauce:
- Tear bread slice into 1-inch pieces. Heat olive oil in a medium skillet over medium heat. Cook bread and slivered almonds in hot oil, stirring often, 1 to 2 minutes, or until almonds are fragrant and bread is golden. Stir in garlic cloves, chopped (about 1/4 cup) and cook stirring constantly, 1 minute. Process bread mixture, diced tomatoes with their juice, red peppers, paprika, sherry vinegar, salt and water in a food processor 30 seconds to 1 minute or until smooth.