These Andalucian treats feature in José Pizarro's new book, apparently, and if all the dishes in the book are as good as this, then I want it! This recipe was in the paper last weekend though - I do like this sort of teaser. Hard to buy a cookbook without them, I think.
 |
| Deep-frying in batches |
Possibly not very good for proper tapas-style eating (I couldn't possibly manage to look sophisticated and keep myself clean in a public place while eating these!) but as a totally delicious snack amongst close friends they are ideal. And very, very juicy. Salty, spicy, a little bit sour and a little bit smoky, they cry out for cold beer, or chilled sherry. I think the sauce would also be delicious on sauteed potatoes.
 |
| Best wings ever |
6 comments:
Magic! added you to my blog roll x
Love your blog ! I have just looked up "pimenton" on google ; I suppose it could be replaced by something else if I can't find it ?
you are SO right about the futility of eating wings in a classy way. i've long since given up. this sounds like an awesome preparation, especially since there's no dredging to worry about!
by the way, happy 5 years!
Oh my, those are great recipe teasers. Thanks for sharing the link!
What great looking wings. I love wings too but don't often have them because they're so high in calories and also it's hard to look dignified while eating them. I'd love to try this lighter version xx
these look perfect and make buffalo wings seem like overkill on flavours
Post a Comment