Marinated chicken wings

An inexpensive, flavourful dish with tender wings.
INGREDIENTS FOR 2 PEOPLE
6 chicken wings
1 garlic clove
1 lemon
2 eggs
Italian '00' flour
Worcestershire sauce
Dried oregano, 1 tablespoon
Extra virgin olive oil, 1 tablespoon
Groundnut oil
Salt and pepper

I remove tips, bend wings and cut at joints.

I remove most skin with a knife.

I put all in a bowl.

I add chopped garlic.

Then lemon juice.

Then a tablespoon olive oil.

Then a tablespoon oregano and Worcestershire drops.

I season with salt and pepper and mix.

I cover and refrigerate at least 1 hour.

I drain marinade and dry on kitchen paper.

I beat whole eggs in a bowl.

I put flour and wings in a food bag to avoid mess.

I close and shake to coat evenly.

Meanwhile, I heat plenty of groundnut oil.

I remove excess flour and dip wings in egg.

I coat them fully in egg.

I fry them in hot oil a few at a time.

I cook about ten minutes until golden. Oil must not be excessively hot or they burn outside while raw inside.

I drain on paper and keep warm in a low oven, then serve with radicchio or salad, lemon wedges and ground pepper.