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."
photo by a user photo by a user
Ready In:
18-22 drummettes (approx.)


  • 2 lbs chicken drummettes
  • 2 teaspoons spanish paprika
  • 1 teaspoon coriander
  • 14 teaspoon cumin
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 1 12 teaspoons of minced garlic (about 2 large cloves)
  • 2 teaspoons brown sugar
  • 1 tablespoon water
  • 3 tablespoons virgin olive oil


  • Wash and completely dry the drumettes.
  • Combine the spices, garlic, sugar, water and olive oil. Stir into a thin paste.
  • 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.
  • Heat oven to 425 degrees.
  • Line a jelly roll pan with foil. Arrange wings in an even layer, discard marinade.
  • Bake 30 minutes, or until the chicken is cooked through. Turn once to ensure they are cooked through.
  • Transfer to a serving platter.

Questions & Replies

Got a question? Share it with the community!


  1. 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.


Someone special recently gifted me with membership ~ I don't know who, but know they are special :D! Thank you! It is much appreciated.... My parents owned a grocery store when I was growing up, so there's my love of FOOD! My friends all love to drink, so there's my profession! I stopped bartending 5 years ago, when my son was born, but still 'do' private parties. DH and I did a 'Supper Club' for a while, but life kept getting in the way! I am a SAHM, to a rambunctious 5 y.o....I LOVE cooking and collect cookbooks and anything kitchen related! I'm kinda picky, but will just drop an ingredient or make a sub, so I can still try a recipe. I'm looking forward to many years of enjoyment here, and hope to participate in some events soon! Thanks to everyone for posting such great recipes, and if you review mine, just know that I appreciate the time and effort involved in the reviewing process! <img src=""> <img src=""> <img src=""> <a href=""><img src=""></a> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> Partnered with chef#724631 <img src="" border="0" alt="Susie's Banner for Newest Zaar Tag"> <img src=""> <img src=""> <img src=""> Co-hosted: <img src=""> <img src=""> <img src="" border="0" alt="New Kids Participation Banner"> <img src=""> <img src =""> <a href="" target="_blank"><img src="" border="0" alt="BBBZWT%"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" > <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src= "">
View Full Profile

Find More Recipes