Place a frying pan over medium heat. Cook almonds and garlic for 3-5 minutes until lightly browned. Remove from pan and set aside to cool. Add bread to pan and toast for 2-3 minutes until lightly browned on both sides.
Coarsely chop toasted bread. Place in a blender with almond and garlic mix, chilli, tomato and red pepper. Process until chunky. Gradually add oil and process until combined. Season to taste with vinegar, salt and pepper.
Cook the Sadia Signature Breaded Chilli Chicken Wings according to pack instructions and serve with the Romesco dip.