Thursday, March 21, 2013

Spanish Spicy Garlic Chicken Wings



These delicious sticky chicken wings have the signature Spanish flavors of garlic and chili.  The quick and easy marinade mix with slivers of garlic inserted in the wings makes for a tasty dish that can be made in a little over half an hour.  Marinate the wings ahead of time and store in the refrigerator until ready to cook for a quick weekday night meal.

This recipe also works with legs and thighs.  Instead of placing the garlic slivers in between the chicken skin and meat, make small cuts directly into the leg and thigh meats and insert the slivers there.  Legs and thighs may also need an additional 5 minutes to cook in the oven before broiling.   The picture above includes chicken legs as a sample.

I recommend serving this dish with a side of Avocado Chimichurri, Ghanaian Salad, or French Fries

Servings: 2-4
Prep Time: 20 minutes
Cooking Time: 15-17 minutes

Ingredients:

6-8 whole Chicken Wings
2-3 Garlic Cloves cut into slivers
1 Tablespoon Olive Oil
1 Tablespoon Paprika
1 Teaspoon Chili Powder
1 Teaspoon Dried Oregano
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
Lime Wedges to Serve

Step 1: Preparing the Wings -  Using a small sharp knife, make one or two cuts in the skin of each chicken wink and carefully slide a sliver or two of garlic under the skin.


Step 2: Marinating the Wings - Add the olive oil, paprika, chili powder, oregano, salt and pepper to a large bowl and stir until well combined.  Add the chicken wings to the bowl and toss together until lightly coated in the mixture.  Let sit for 15-20 minutes (or overnight in the refrigerator if preparing ahead of time).

Step 3: Baking and Broiling - Place one oven rack on the top third shelf of the oven in preparation for broiling.  Preheat the oven to 375 degrees Fahrenheit. Place the chicken wings on a baking pan lined with aluminum foil.  Place the wings on the top third rack shelf of the oven and and let cook for 20 minutes.  Then turn the oven up to broil (or transfer wings to broiler) and let cook for an additional 5-7 minutes until the skin is slightly blackened and crispy and the chicken is fully cooked.

Serve this dish with lime wedges on the side.

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