- 1¼ cups beer
- 1 teaspoon dried oregano
- 2 bay leaves
- Kosher or sea salt
- Freshly ground pepper
- 18–24 chicken wings, in 2 pieces, tips discarded
- A 12-ounce jar piquillo peppers or pimientos
- 2 tablespoons grated onion
- 2 cloves garlic, mashed to a paste or passed through a garlic press
- ¼ cup extra virgin olive oil
- ½ teaspoon ground coriander
- 4 teaspoons imported paprika, preferably Spanish smoked bittersweet
- ½ teaspoon hot paprika, preferably Spanish smoked
- ½ teaspoon dried thyme
- 1 teaspoon ground cumin
- ¼ cup dry white wine
- 4 teaspoons white wine vinegar
- Kosher or sea salt
- Freshly ground pepper
- Mild olive oil for frying
- Flour for dredging
- Combine all the ingredients for the marinade in a bowl. Add the wings, cover, and refrigerate overnight or longer.
- To make the salsa brava, place all ingredients in a food processor and purée as smooth as possible. Reserve (this will keep for weeks refrigerated).
- Heat the oil to 350°F, preferably in a deep fryer. (Otherwise pour oil to a depth of at least 1 inch in a skillet, and heat until the oil quickly browns a cube of bread.) Remove the wings from the marinade, drain on paper towels, then dredge in flour. Fry the wings in several batches until golden brown for 6–10 minutes, depending on the size of the wings, turning once. Drain on paper towels. [May be kept warm in a 200°F oven for up to 30 minutes] Serve with a bowl of the sauce to dip the wings.