Garlic Chicken Wing Tapas

When I threw a giant baby shower for my sister in law & husband, one of the appetizers that I planned was a Spanish Garlic-Lemon Chicken Wing Tapa. I found about 10 recipes, but wanted to make it my own. Here is how I did it...and it was a hit!!!

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 24 wings

Ingredients

• 2  dozen chicken wings, preferably all drumsticks
• 3  lemons
• 2  bay leaves, fresh if you can find them
• 3  tablespoons butter
• 1  head roasted garlic
• 1⁄4 cup  white onion, minced
• 1⁄4 cup sherry wine
• 1⁄2 cup oregano, fresh chopped
• 2  cups  chicken stock
• 1  tablespoon cornstarch
• 3  tablespoons water
•  salt
•  pepper

Directions

1. Season wings with salt and pepper. Bake in a 425 degree oven until cooked and browned on outside. About 40-45 minutes. You can do these a day in advance if desired.
2. Slice all four of the lemons in half. Reserve one lemon (2 halves) for serving on the platter.
3. In a large pan, melt butter. Add onion and sautee over medium heat until translucent. Add salt & pepper to lightly season. Add bay leaves, garlic, sherry, chicken stock, and lemon halves. Season with Salt & Pepper again lightly. Bring to a boil.
4. Mix together Cornstarch and water. Add to boiling pan and whisk to incorporate for 1-2 minutes. Lower temperature to a simmer. Add 1/4 cup oregano. Cover and cook for about 15 to 20 minutes. Turn off heat.
5. Add warm chicken wings to the mixture and stir until all pieces are covered with sauce. Serve on a large platter garnished with the reserved lemon halves and remaining oregano. I like to place a ladle of the sauce on the bottom of the platter before adding the chicken.