Tiempo de preparación: 30 minutes
Comensales: 2 people
Recype by David Rodríguez Restaurante O Pazo do Canedo Castro de Beiro Street. Quintela, Ourense.
1.Debone the free-range chicken wings and stack the meat at the edge with the shape of a lollipop.
2.Roll the wings in flour, egg and panko and put them aside.
3.Sauté the quince with a dash of sugar and olive oil.
4.In a mixing glass, add an egg and a clove of garlic and beat until obtaining a creamy sauce.
5.Fry the wings in abundant oil until they are crunchy and drain them.
Place the crunchy wings with the quince aioli in one side.