Spanish Wings

READY IN: 40mins
Recipe by alligirl

Try this tasty tapas with a grenache from Spain. Times listed DO NOT include 4 hours for marinating. From tapenawines. com and posted for ZWT.

Top Review by ImPat

I used 9 wings (tips cut off) for 3 of us and we all thoroughly enjoyed the lovely spicy flavour that we experienced with a bit of warmth that delighted the taste buds, looking forward to trying this on other cuts of chicken such as drumsticks/legs or thighes or even chicken breast on the bone, thank you allifirl, made for Everyday A Holiday tag game.

Ingredients Nutrition

  • 907.18 g chicken drummettes
  • 9.85 ml spanish paprika
  • 4.92 ml coriander
  • 1.23 ml cumin
  • 2.46 ml salt
  • 2.46 ml pepper
  • 7.39 ml of minced garlic (about 2 large cloves)
  • 9.85 ml brown sugar
  • 14.79 ml water
  • 44.37 ml virgin olive oil

Directions

  1. Wash and completely dry the drumettes.
  2. Combine the spices, garlic, sugar, water and olive oil. Stir into a thin paste.
  3. Rub the paste mixture over each drumette and put them into a plastic bag or covered glass container. Refrigerate and marinate for at least 4 hours.
  4. Heat oven to 425 degrees.
  5. Line a jelly roll pan with foil. Arrange wings in an even layer, discard marinade.
  6. Bake 30 minutes, or until the chicken is cooked through. Turn once to ensure they are cooked through.
  7. Transfer to a serving platter.

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