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|