Spanish Style Chicken Wings with Paprika and Garlic Sauce
This is based on a popular tapas dish called Pollo al Ajillo . Chicken can marinate in paprika, refrigerated, up to 24 hours before cooking
Loading ...April 8th, 2012
Recipe by Paula Bowman
Servings
4Prep Time
35 minutesCook Time
35 minutesIngredients
- 2 pounds chicken wings, cut into wings and drumettes
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoons freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons roughly chopped fresh garlic
- ⅓ cup dry sherry, brandy, fruity white wine or apple cider
- 2 tablespoons chopped parsley, optional, for garnish
Directions
Rub the chicken pieces with paprika, salt and pepper and let sit at room temperature for 15 minutes.
Heat olive oil in a large heavy-bottomed skillet over medium-high heat and add the chicken, working in batches, if necessary to avoid overcrowding the pan. Brown chicken pieces, turning once until it is golden on both sides, about 8 minutes. Add the chopped garlic and continue to cook fro 2 minutes, turning occasionally. Add the sherry, cover slightly and continue to cook until most of the liquid is absorbed and the chicken is tender, about 10 minutes. Sprinkle with chopped parsley just before serving.
Nutrients Per Serving
212 calories, 24 g fat, 58 g protein, 1 g fibre, 20 g carbs. Source of vitamin A, D, calcium, magnesium. Excellent source of iron and zinc.
