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1. Crumble the saffron threads into the warm chicken stock and let it bloom for 15 minutes. Meanwhile, pat the chicken wings very dry and season with fine salt and black pepper.
1.2 kg chicken wings, split into drumettes and flats,
1 pinch saffron threads,
1 cup chicken stock, warm,
1.5 tsp fine salt,
0.5 tsp black pepper
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2. Heat the olive oil in a wide, heavy lidded skillet or Dutch oven over medium-high heat. Sear the wings in batches for 4 to 5 minutes per side until deep golden, then transfer to a plate, leaving the rendered fat in the pan.
1.2 kg chicken wings, split into drumettes and flats,
3 tbsp extra virgin olive oil
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3. Reduce the heat to medium and add the onion with a pinch of salt from the measured amount. Cook for 5 minutes until softened, then add the red bell peppers and cook 8 minutes until they begin to soften and lightly caramelize.
2 piece red bell peppers, sliced into strips,
1 piece yellow onion, thinly sliced,
1.5 tsp fine salt
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4. Stir in the garlic and sweet smoked paprika and cook for 30 seconds until fragrant, taking care not to let the paprika burn. Pour in the dry sherry and scrape up the browned bits, simmering for 2 minutes until reduced by half.
5 clove garlic cloves, thinly sliced,
2 tsp sweet smoked paprika (pimenton dulce),
0.3 cup dry sherry (fino or amontillado)
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5. Return the wings and any juices to the pan, then pour in the saffron stock and add the bay leaf. Bring to a gentle simmer, cover, and cook over low heat for 25 minutes, turning the wings once halfway.
1.2 kg chicken wings, split into drumettes and flats,
1 cup chicken stock, warm,
1 piece bay leaf
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6. Uncover and simmer for 8 to 10 minutes more until the sauce is glossy and lightly thickened and the wings are tender. Discard the bay leaf, stir in the sherry vinegar, and adjust the seasoning.
1 tsp sherry vinegar
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7. Spoon the wings and peppers into a warm serving dish, scatter with parsley, and serve with crusty bread for mopping up the saffron sauce.
2 tbsp fresh flat-leaf parsley, chopped (garnish),
4 slice crusty bread, for serving
