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Spanish Chicken WIngs

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Submitted by: MargeSLP

 

Make these easy chicken wings with chicken broth or substitute vegetable stock for a veggie version.
 

Ingredients

  • 2 dozen chicken wings
  • Flour, for dredging
  • 2 tablespoons paprika
  • Salt and pepper
  • 1/4 cup Spanish olive oil
  • Pinch red pepper flakes
  • Bay leaf
  • 2 lemons, halved
  • 10 roasted cloves garlic
  • 1/4 cup chopped fresh oregano
  • 1/4 cup Spanish sherry
  • 2 cups low-sodium chicken broth

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Method

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.

 

Notes: You can use the sauce for a veggie version of chicken wings using vegetable stock.

 

Number of Servings:

 

Submitted by: MargeSLP ()

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