4 lbs full chicken wings
12 cloves of garlic
4tbs of olive oil
4tbs flour
2 cups chicken stock
Saffron
5 tbs minced parsley
Heat the olive oil at medium heat. Add whole , peeled garlic cloves and fry until golden. Remove garlic and add to mortar
Add flour to olive oil and whisk in eliminating lumps.
Add stock 1/2 cup at a time incorporating into roux mixture.
Chop parsley and add to mortar.
Add saffron strands to mortar.
Mash parsley, saffron, and golden garlic cloves to a paste. Add to roux .
Salt and pepper to taste.
Heat garlic, parsley roux in an earthenware serving dish.
Heat oil to 375
Dredge chicken in flour
Add 8 pieces to basket and heat 6-8 minutes until golden and crispy.
Drain and salt chicken.
Add chicken to roux and serve immediately or leave covered for 1 hour at low temperature.
