Cut the chicken wings in two parts, discarding tips. Hack off the bony end of the legs. Divide the remainder of the chicken into quarters, then hack or cut with kitchen shears into 2" pieces. Sprinkle well with sea salt on both sides and let sit for 10 minutes.
Heat the olive oil (it should be 1/4 to 1/2" deep) in a large skillet or cazuela until it is very hot. Add the chicken and the garlic cloves and cook over a high flame, turning the pieces frequently for about 12 -13 minutes, until the chicken is well browned and cooked through. Drain the chicken in a meshed strainer and discard the oil.
In the skillet in which the chicken has cooked, combine the minced garlic, vinegar, wine, chicken broth, saffron, and a pinch of salt. Bring to a boil, add the chicken pieces, and toss until the liquid is absorbed.
Serve with Calasparra rice and bread to absorb the juices.