Spicy chicken wings with baked potatoes

Season the chicken wings with salt and pepper and dredge them in whole wheat flour.

In a pot with EVOO, seal the chicken wings. Set aside.

In the same oil, over low heat, fry the garlic cloves very finely chopped, together with the cayenne. Add the teaspoon of paprika (I use half sweet and half spicy). Stir for a few seconds and add the crushed tomato.

When the tomato has been integrated, add the white wine and bring to the boil so that the alcohol evaporates. Return the wings to the pot. Add the beef broth and cook over low heat for about 30 minutes or until the sauce reduces and thickens, stirring occasionally.

It can be served with baked baked potatoes with onion and green bell pepper, seasoned with EVOO, salt, black pepper and Provencal herbs.