16 large, meaty, free-range chicken wings
olive or sunflower oil, for deep-frying
4 garlic cloves
4 tbsp extra virgin olive oil
1 tsp crushed dried chillies
1 tsp sweet paprika
3 tsp sherry vinegar
Cut the pointy tips from each chicken wing and discard.
Dry the wings well on kitchen paper.
Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown.
Serve with Lion Sticky BBQ Sauce