Roasted Chicken with Artichokes and Salsa Brava

Ingredients:

Chicken wings

• 1 cup of beer
• 1/3 cup sherry or white wine vinegar
• 1 teaspoon dried oregano
• 5 cloves garlic, crushed
• 1 tbsp. coriander seeds, crushed
• 3 bay leaves
• 18 chicken wings (shoulder parts)
• Olive oil, for deep-frying
• 1 cup flour
• 1 can (220g) canned artichoke hearts, drained and halved
• Lemon wedges, for serving

Salsa Brava

• 1 can (170 g) canned piquillo or pimento peppers, drained
• A quarter of a red onion, coarsely chopped
• 1 clove garlic, coarsely chopped
• 1/4 cup olive oil
• 0.5 tsp ground coriander
• 2 tsp smoked paprika
• 0.5 tsp ground cumin
• 1/4 tsp dried thyme
• A pinch of cayenne pepper
• 2 tbsp. dry white wine
• 2 tsp sherry or white wine vinegar

Preparation:

1. Prepare a spicy marinade:
   
   In a large bowl, combine beer, vinegar, oregano, garlic, coriander, bay leaf, 2 teaspoons salt and 1/2 teaspoon black pepper.
2. Add the chicken, cover and refrigerate for at least 6 hours or overnight.
3. Prepare the salsa:
   
   Combine the pepper, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, white wine, and wine vinegar in a food processor and process until smooth; season with salt and pepper to taste.
4. Cover and refrigerate for at least 2 hours.
5. In a large saucepan, heat 1 inch (2.5 cm) of olive oil to 350°F (175°C) on a deep-fry thermometer.
6. Fry the wings and artichokes:
   
   Meanwhile, season the flour with salt and pepper in a bowl. Remove the chicken from the marinade and pat dry with paper towels. Dredge the wings in flour and fry, a few at a time, turning as needed, until golden brown, 10-12 minutes. Transfer to paper towels to drain excess oil.
7. Heat the oil to 175°C (350°F), coat the artichoke hearts in the remaining flour, and fry until golden brown, 3-4 minutes. Transfer to paper towels to drain, and squeeze a few lemon wedges over the top.
8. Serve chicken and artichokes with salsa and lemon.