Chicken-Wing Salad With Toasted Garlic Vinaigrette

• 1/2 cup extra virgin olive oil
• 10 cloves garlic, peeled
• 1/2 teaspoon cayenne, or to taste
• Salt
• 16 chicken wings
• 1/4 cup sherry vinegar or other good vinegar, or to taste
• 6 cups romaine lettuce, washed, dried and torn
• Freshly ground black pepper

1. Prepare a grill or preheat a broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
2. Put olive oil in a narrow saucepan and add garlic.
3. Turn heat to medium-low and when garlic begins to sizzle, swirl pan occasionally so the garlic rolls about in the oil.
4. When garlic is lightly browned and tender (a thin-bladed knife will penetrate easily), turn off heat.
5. Combine 2 tablespoons garlic oil with cayenne and a big pinch salt; toss wings in the mixture.
6. Grill or broil, turning occasionally (do not scorch), until wings are crisp and cooked through, about 20 minutes.
7. Meanwhile, once oil has cooled, put it in a blender with the garlic, a pinch salt and vinegar.
8. Blend until smooth; if too thick, add a little more oil, some hot water or, if it is not bright enough for your taste, more vinegar.
9. Toss with greens and black pepper.
10. Serve salad and chicken wings together.

extra virgin olive oil, garlic, cayenne, salt, chicken, sherry vinegar, romaine lettuce, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6088 (may not work)