Spanish Wings

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.

• Ready In: 40 mins
• Serves: 6
• Yields: 18-22 drummettes (approx.)

Ingredients

• 2  lbs  chicken drummettes
• 2  teaspoons  spanish paprika
• 1  teaspoon  coriander
• 1⁄4 teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 teaspoons  of minced garlic (about 2 large cloves)
• 2  teaspoons brown sugar
• 1  tablespoon water
• 3  tablespoons  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.