Combine all-purpose flour and next 3 ingredients in a large bowl.
Cut off chicken wing tips, and discard; cut wings in half at joint. Add wings to flour mixture; toss to coat. Cover and chill in flour mixture 1 1/2 hours.
Pour oil to depth of 2 inches into a Dutch oven; heat to 375°. Remove wings from flour mixture, shaking off excess. Fry wings, in batches, 10 to 12 minutes or until golden brown. Drain on a wire rack over paper towels. Transfer wings to a wire rack in a jelly-roll pan, and keep warm in a 225° oven. Place wings in a large bowl, and add 3/4 to 1 cup Romesco Sauce; toss to coat. Serve hot wings with remaining sauce.