Combine 2 tablespoons of the olive oil, the minced garlic, 5 sprigs of thyme, and the pimenton in a larga mixing bowl. Add the chicken winglets, toss to coat, and season with salt. Cover the bowl with plastic wrap and refrigerate overnight.
In a blender, combine the parsley, olives, 1/2 cup of the olive oil, and the mineral water and blen until smooth. Heat 4 cups of the olive oil in a large, wide pot over low heat until it measures 200ºF on a candy thermometer. Add the remaining 4 garlic cloves, 2 rosemary sprigs, 2 thyme sprigs, and the bay leaf to the oil. Add the winglets, spreading them out in the pot so they cook evenly. Cook for 20 minutes or until the meat starts to separate from the bones. Transfer the winglets to a paper towl lined plate and draing. When cool enough to handle, carefully debone the winglets with your fingers, trying to keep their shape.
Remove the leaves from the remaining rosemary and thyme sprigs and chop finely. Combine the herbs with the breadcrums in a large mixing bowl. Add the winglets and pat them with the breadcrumbs , making sure to coat them well. Heat the remaining 1/4 cup olive oil in a large saute pan (the oil should cover the bottom of the pan) over medium heat. Working in batches, carefully add the breaded winglets to the pan and cook until golden brown on both sides, about 4 minutes total. Transfer the breaded winglets to a paper towel lined plate to drain.
Top winglets with the olives puree and season with salt.
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|Serving Size: 1 Serving (1592g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4444 (86%)|
|Amt Per Serving||% DV|
|Total Fat 493.8g||658 %|
|Saturated Fat 69.2g||346 %|
|Monounsaturated Fat 353.8g|
|Polyunsanturated Fat 55.1g|
|Cholesterol 0mg||0 %|
|Sodium 3505.1mg||121 %|
|Potassium 822.9mg||22 %|
|Total Carbohydrate 174.5g||51 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 156.2g|
|Protein 33.3g||48 %|
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Calories per serving: 5186
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