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Ingredients:

Chicken wings

• 20 whole chicken wings
• 2 cloves of garlic, chopped
• salt and pepper to taste
• 100g all-purpose flour
• 4 eggs, lightly beaten and seasoned with salt and pepper
• 150g white breadcrumbs
• palm oil for deep frying

Red sauce

• 2 tbsp red palm oil
• 2 shallots, chopped
• 2 garlic cloves, chopped finely
• 1 tsp paprika or to taste
• 1 tbsp red wine vinegar
• 150ml tomato coulis or passata
• 1 tbsp tomato paste
• 2 tbsp chopped fresh tarragon or 1 tbsp dried tarragon
• salt, pepper and sugar to taste

Method:

To prepare chicken wings

• Remove the wing tips and cut the wings at the joint. Season with garlic, salt and pepper, and leave to marinate in the refrigerator for at least 30 minutes, or overnight.
• Coat the chicken wings with flour and then dip them into beaten eggs.
• Allow excess egg to drip off and dip wing into the breadcrumbs to coat well. Dip into egg again and coat with another layer of breadcrumbs. Squeeze the wing lightly to make the crumbs stick.
• Lay the breaded wings in single layer on a tray and refrigerate for at least 30 minutes.

For the sauce

• Meanwhile, prepare the sauce. Heat the palm oil in a saucepan over medium heat. Add shallots and cook for around 1 minute. Add garlic and paprika and cook for another minute. Add in vinegar, tomato passata and paste, and tarragon.
• Simmer for about 10 minutes. Season to taste with salt, pepper and sugar.

To fry wings

• Remove wings from the fridge 30 minutes before cooking to bring it to room temperature.
• Heat the palm oil over medium heat. When hot, add the wings in batches without overcrowding and cook for around 5 minutes, or until golden brown ­– the thicker upper wing will require a few minutes more of cooking.
• Remove and drain on paper towels to absorb excess oil.

To serve

• Serve the golden wings immediately with the sauce.