Preparation Debone the free-range chicken wings and stack the meat at the edge with the shape of a lollipop. Roll the wings in flour, egg and panko and put them aside. Sauté the quince with a dash of sugar and olive oil. In a mixing glass, add an egg and a clove of garlic and beat until obtaining a creamy sauce. Fry the wings in abundant oil until they are crunchy and drain them. Presentation Place the crunchy wings with the quince aioli in one side.