Chicken Wings with Sherry

Main:  Chicken

I have an affinity for "rustic" dishes because it is "forgiving" to lazy cooks.  Not too many steps and not too exacting on proper cutting or slicing but still delivers satisfying dishes.  The following family favourite comes under said category.  

Sherry is a fortified wine produced in the Andalusia region of Spain. Aside from being the perfect accompaniment to tapas, it can be used for main dishes and dessert too.  In fact, in a pinch, I use it as a substitute for sake (believe me, it works for Buta No Kakuni - Japanese braised pork belly dish).  There are 2 main categories for sherry.  The lighter & drier style have: fino, manzanilla and amontillado (remember Edgar Allan Poe's short story?). While those which have higher alcohol content are called oloroso or fragrant sherries.

For this dish, I used the more affordable fino sherry from Jerez.

Medium sherry from Jerez.

Process & Ingredients (enough for a hungry family of 4):

• slice into slivers 10 - 12 cloves of garlic; set aside
  
• roughly chop parsley; set aside
• in a hot pan with a little cooking cooking oil, brown chicken drumettes in small batches; officially, the chicken should be browned as is/naked but since I'm afraid of getting splattered on, I coat the chicken drumettes with a little flour seasoned with salt and pepper; set aside
  
• if there is too much oil left in the pan, remove some until you have left about 3 tablespoons of cooking oil 
• quickly brown the garlic slivers, not fry! This would take less than a minute.
• add your browned chicken and toss it around so that the browned garlic is distributed
• for 16 pieces of chicken wings, I pour 3/4 cup of sherry plus 1/4 cup stock or water - just enough to cover the chicken wings
• boil then simmer until tender.  About 30 minutes.
• place your tender chicken drummettes on a serving dish and pour the thickened sauce and garlic over it
• sprinkle chopped parsley. Vamos a comer!!!!