Enjoy Spanish style wings loaded with the flavors of the classic pollo asado (roasted chicken) with plenty of garlic, smoky paprika, olive oil, parsley and bay leaf.
These aren’t crispy wings, and they’re not Buffalo wing spicy hot. Instead they’re tender, juicy and flavorful.
In this post I’ll show you two ways to prepare them so you can easily make a batch for any number of people. The method will work for larger cuts of chicken as well, but wings can be a fun part of a larger tapas buffet.
How Many Chicken Wings to Buy Per Person
To make these as a meal, plan on 4 – 6 whole wings per person which will average around a pound (half kilo) of chicken for each person. If you’re serving the wings as part of a larger buffet, plan on 2 – 3 wings each.
We buy our wings fresh from a poulterer. Our local shop cuts the wings into parts from the yellow skinned chickens they favor. The yellow chicken has a nice color when cooked without the need to dredge the pieces in flour first.
After weighing, the poulterer wraps the wing in leak proof paper. When you buy meat like this it’s important to remember to repackage it when you get home and to cook it within a couple days. I learned the hard way that non-tray packed meat doesn’t keep well, especially if it’s fish or chicken.
Make sure to check the wings for pin feathers. It’s fairly common for a few to remain after processing. I don’t fuss too much over the teeny tiny ones. It’s almost impossible to get them all.
How to make Spanish Style Chicken Wings
The process is pretty simple. First, Season the wings and pan fry until browned on all sides. Next, make a simple pan sauce from the drippings plus a little chicken broth, a couple bay leaves and chopped parsley and garlic. Finish the wings on top of the stove or transfer them to the oven to cook a larger batch.
Ingredients
- 2 pounds about 1 kg chicken wings (about 10 whole wings, or 20 pieces) cut into parts, tips removed, pin feathers removed
- salt pepper, smoky paprika (hot or sweet) to taste
- 3 tablespoons olive oil
- Pinch red pepper flakes (optional)
- 3 – 4 cloves garlic (depends on the size and how much you like garlic)
- 1 bunch fresh parsley, leaves and tender stems
- ¼ cup brandy, sherry or wine (optional)
- 1/2 cup chicken stock
- 1-2 bay leaves (the fresher the better)
Instructions
- Season the wings on both sides with a generous amount of salt, pepper and paprika
- Heat the olive oil in a large skillet over high heat. If you want your wings spicier, add a pinch of red pepper flakes to the oil.
- Working in batches, brown the wings on both sides, 3 – 4 minutes per side.
- While the wings are browning, chop the parsley, garlic and some salt together until it’s finely cut and well mixed. A food processor is good for this.
- If finishing on the stove, remove the browned wings to a plate. Otherwise arrange them in a casserole dish to finish in the oven.
- Add the chicken broth, brandy, parsley and garlic mix and bay leaves to the skillet to make a sauce. Bring the sauce to a simmer and cook for a few minutes to let it reduce slightly.
- If finishing on the stove, return the wings and any juices to the pan and reduce the heat. Put a lid on the pan and finish cooking the wings; another 10 – 15 minutes. Give the contents a good stir every once in a while, to keep the wings coated with sauce. The sauce will reduce slightly and get nice and sticky. Feel free to add more liquid if necessary.
- To finish in the oven, pour the sauce over the wings in the casserole dish or roasting tray and use tongs to give each piece a turn to cover in the sauce. Bake, uncovered, in a 350°F/180°C oven for 20 minutes or so or until the chicken is cooked all the way through. (165°F/75°C on a meat thermometer)
- Transfer to a platter to serve and spoon over as much of the pan sauce as you’d like.
- Serve with a nice crusty bread to wipe up the sauce and plenty of napkins.
Notes
Make a tapas spread by adding these to the Spanish Style Wings:
Updated from a recipe called Garlic Wings originally published in 2013.
Can these be made in advance and reheated?
I haven’t tried it with this recipe, but I’ve par cooked chicken before grilling before.
So, the day before or morning of the day you want to serve them, brown the wings and make the sauce (up to Step 6) and store them separately in the fridge. Then combine to bake them off in the oven, at least 30 minutes before you want to serve. A meat thermometer is very helpful for knowing exactly when the wings are cooked through. Good luck!
This sounds delicious and would be a nice change from the normal spicy buffalo wings I make.
The meat on chicken wings is so good. Probably because all the meat is right next to bone — max flavor that way. These look terrific — super dish. Thanks!