Ingredients

• 16 large
• meaty
• free-range chicken wings
• olive or sunflower oil
• for deep-frying
• 4 garlic cloves
• sea salt
• 4 tbsp extra virgin olive oil
• 1 tsp crushed dried chillies
• 1 tsp sweet paprika (pimentón)
• 3 tsp sherry vinegar
• 6 tbsp olive oil
• 200g/7oz shallots
• finely chopped
• 8 garlic cloves
• thinly sliced
• 900g/2lb shelled peas
• fresh or frozen
• 200ml/7fl oz chicken stock
• preferably homemade
• 150g/5oz thinly sliced Serrano ham
• finely shredded
• sea salt and freshly ground black pepper
• 4 free-range eggs

Directions

• Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper.
• Heat the oil for deep-frying to 180C/350F (use a cooking thermometer)
• or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Deep fry a quarter of the chicken wings for 6-7 minutes
• until cooked through
• crisp and golden-brown.
• Meanwhile
• for the dressing
• put the garlic cloves on a board
• sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife.
• Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle
• add the crushed dried chillies and cook very gently for two minutes
• until the garlic is very lightly golden-brown.
• Stir in the sweet paprika and sherry vinegar and remove from the heat.
• As soon as the first batch of chicken wings is cooked
• remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing.
• Stir to coat the chicken with the dressing then sprinkle with a little sea salt.
• Repeat with the remaining wings frying in batches.
• For the peas
• heat the olive oil in a medium
• lidded
• frying pan. Add the shallots and garlic
• cover and cook gently for five minutes until soft but not browned.
• Stir in the peas and chicken stock
• part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist.
• Stir in the Serrano ham
• and season to taste with salt and pepper.
• Break the eggs
• spaced well apart
• on top of the peas
• season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid.
• Leave to cook gently for five minutes
• or until the eggs are set to your liking.
• To serve
• pile the hot chicken wings alongside the peas and eggs.