Spicy chicken wings with peperonata


Diego Ponzoni

Serve 6

In a non-stick pan heat 80 g. of extra virgin olive oil together with the bay leaves and brown the chicken wings; season with a pinch of salt and deglaze with brandy. Allow the meat to cool down. Pass the wings in the panrosso and transfer them on topp of a baking dish together with the remaining oil. Bake in the oven at 180° C for 15 minutes. Serve the chicken wings on the plate with a side of  Peperonata sauce.