Garlic Chicken Wings

• 2 lbs. chicken wings
• 1.5 tsp. coarse sea salt or kosher salt
• 0.5 cup olive oil
• 1 head garlic, separated into cloves, peeled and lightly crushed
• 2 garlic cloves, minced
• 1 Tbsp. sherry vinegar
• 1 Tbsp. dry vermouth
• 1 Tbsp. water

Cut each wing in half. Place the pieces in a glass dish and sprinkle salt on all sides. Refrigerate for 30 minutes.

Heat the olive oil in a large, heavy skillet.

Pat the chicken dry with paper towels. Add the chicken to the skillet (don't crowd the pan; fry in batches, if necessary). Fry over medium-high heat, turning the pieces frequently, until nicely browned. After the chicken has been cooking for 15 minutes, add the garlic cloves. The chicken should be done in about 20 minutes or so.

Drain the chicken and garlic on several thicknesses of paper towels.

Discard the oil in the pan. Add the minced garlic, vinegar, wine, and water to the pan and bring this to a simmer. Return the chicken and garlic pieces to the pan and turn to coat with the mixture. When no liquid remains (this takes just 2–3 minutes), serve the chicken.

This goes well with buttermilk blue cheese dressing as a dipping sauce and as dressing for a green salad on the side.