Spiced Chicken Wings with Beer Sauce

Cut the chicken wings in half and place them in a baking dish with the bay leaves and 2 peeled garlic cloves cut into pieces.

Mix the mustard, Worcester sauce, turmeric, paprika, and a glass of beer, then pour the mixture over the wings, mixing and massaging them.

Cover the baking dish with cling film and let the wings marinate for 4 hours.

Drain the wings from the marinade and cook them in a saucepan with a drizzle of oil, half a glass of water, and half a glass of wine for about 45 minutes over low heat, covered.

Clean the peppers, cut them into 4 lengthwise, and cook them in a pan with a drizzle of oil and salt for 10-15 minutes.

Dissolve the sugar with the vinegar in a saucepan and bring to a boil. Cook for 2 minutes, then add a tablespoon of beer, a garlic clove, a chopped chili pepper, and stir.

Add the rest of the beer and cook over low heat until it has reduced to about one-fifth, skimming the liquid on the surface to remove impurities.

Drain the wings and brown them in a pan with a drizzle of oil.

Serve the wings with the peppers and beer sauce.