Recipe by Chef Regina V. Smith
This recipe is from the July 1999 issue of Gourmet Magazine. These wings with a Spanish influence need to marinate for at least 8 hours. Gourmet suggests putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.
Top Review by Marie Nixon
I personally did not care for these wings. The marinade did not reduce to a glaze on the chicken. The wine flavor is very pronounced. I thought the paprika mayonnaise tasted flat like it needed some additional seasoning.
- 3 lbs chicken wings (12 to 14 large wings)
- 3 garlic cloves
- 3⁄4 cup dry red wine
- 1⁄4 cup water
- 1 teaspoon sweet spanish smoked paprika
- 1 1⁄2 tablespoons sherry wine vinegar
- 2 teaspoons sugar
- 2 teaspoons salt
For the Smoked Paprika Mayonnaise
- 1⁄3 cup mayonnaise
- 1 teaspoon medium-dry sherry
- 1⁄4 teaspoon sweet spanish smoked paprika
Directions See How It's Made
- Cut off wing tips, reserving for another use, and halve the wings at the joint.
- Put wings in a large sealable plastic bag.
- Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt. Seal bag, pressing out excess air.
- Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
- Preheat oven to 400°F.
- Arrange wings in a large shallow baking pan large enough to hold them in one layer. Pour marinade over them. Roast wings in the middle of the oven for 30 minutes. Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
- Make mayonnaise while wings are cooking:.
- In a bowl whisk togehther all mayonnaise ingredients.
- Serve wings with mayonnaise.