Ingredients
Peanut oil, for frying
24 whole chicken wings
All-purpose flour, for dredging
Coarse salt and freshly ground pepper
1/4 cup olive oil
2 crushed cloves garlic, plus more, if desired
1 can (28 ounces) peeled, whole tomatoes
2 tablespoons chopped fresh parsley
1/4 cup hot sauce, plus more to taste
1/2 tablespoon garlic powder
Preparation
Line a baking sheet with paper towels. Heat 4 inches peanut oil in a medium stockpot over high heat until a deep-fry thermometer registers 400 degrees. Dredge wings in flour, shaking to remove excess flour. Add wings to hot oil, and fry until dark golden brown, 14 to 18 minutes. Transfer to prepared baking sheet; season with salt and pepper.
Meanwhile, heat olive oil in a small saucepan over medium heat. Add crushed garlic; cook until fragrant, about 4 minutes. Remove garlic from oil and discard. In a medium bowl, crush tomatoes with your hands. Add to olive oil; cook, stirring occasionally, until heated through. Add parsley, salt, and pepper; reduce heat to low and simmer for 20 minutes. Add hot sauce and garlic powder; cook for 3 to 4 minutes. Keep warm until ready to use.
In a large bowl, toss wings with 1/2 cup of sauce. Serve immediately with remaining sauce on the side.
