Ingredients:
| 2 | Dozen Chicken Wings |
| Flour, for dredging | |
| 2 Tbsp | Paprika |
| Salt & Pepper | |
| ¼ cup | Spanish Olive Oil |
| Pinch Red Pepper Flakes | |
| Bay Leaf | |
| 2 | Lemons, halved |
| 10 | Roasted Cloves Garlic |
| ¼ cup | Chopped Fresh Oregano |
| ¼ cup | Spanish Sherry |
| 2 cups | Low-sodium Chicken Broth |
Directions:
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, and then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan. Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.
Helpful Tips:
You can use the sauce for a veggie version of chicken wings using vegetable stock.
