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Crunchy free-range chicken wings with aioli

We will show you how to prepare a snack for you and your guests. Please, pay attention.


    • 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.


Place the crunchy wings with the quince aioli in one side.