Peel the potato and dice it into bite-size bits. Add a cup (240 ml) of olive oil to a saucepan and place it over medium heat until hot. Then add the diced potatoes. Let the potatoes fry gently for 8 minutes until golden and cooked through.

Pour a little olive oil in a large non-stick pan and place it over medium-high heat until hot. Then add the chicken wings, the peeled garlic and bay leaves. Season with a pinch of pepper, paprika and salt.

Fry the wings until golden. Stir regularly. After 5 to 6 minutes add the white wine and a tablespoon of lemon juice.

Stir well. Then fry them for another 5 minutes until they are cooked through. In the meantime drain the potatoes when they are golden and add them to the wings. Sprinkle with the chopped parsley.

Stir and check the seasoning. Then add extra pepper, salt or paprika to taste. Take the pan off the heat and divide the wings and potatoes over plates. Drizzle with the remaining sauce. Serve hot.