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large photo of Spanish style chicken wings with text overlay
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Spanish Style Chicken Wings

Based on the classic pollo asado, Spanish style chicken wings are a tasty change of pace!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Snack, Tapas
Cuisine: Spanish
Servings: 4
Author: LydiaF

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

Serve with plenty of bread to mop up the juices.