Sweet and Sticky Chicken Wings Recipe
These Sweet and Sticky Chicken Wings are bound to become a family favourite, perfect served as part of a tapas menu or as a main meal served with rice, you could also use chicken thighs.
750 grams chicken wings (about 7 medium-sized), cut into two parts
4 tbsp olive oil
3 cloves garlic, thinly sliced
1 large onion (red or white), thinly sliced
1/3 cup dried dates, diced (+2 whole dried dates, cut into halves)
1/4 tsp sweet smoked paprika powder
1 tsp thyme leaves
1/2 cup sweet sherry
1/4 cup water
salt and pepper, to season
parsley, chopped roughly, for garnish (optional)
Sweet and Sticky Chicken Wings
Preheat oven to 200 degree-C (375-degree F).
Season chicken wings with salt and pepper.
Place a medium-sized (10-inch) cast iron, or heavy based frying pan on a medium-high heat. Add olive oil.
Once oil is hot, place the chicken wings in the skillet. Do not crowd the pan. Once the wings have turned slightly brown, take them out and set aside, do this in batches if necessary.
Turn the heat down to medium-low. Add onion and garlic. Cook until onion is slightly soft.
Add dates, sweet smoked paprika, thyme and cook for a couple of minutes. Season with salt and pepper.
Add the browned chicken wings. Adjust heat to medium-high. Add sherry and let it evaporate.
Once most of the sherry has evaporated, the sauce will be noticeably thicker. Mix to ensure that all the wings are coated with the sauce.
Add water and bring to a boil. Adjust seasoning with salt and pepper, if needed.
Place in the oven for 20 to 25 minutes. If you have a grill option on your oven use this as it will give a nicer caramelization to the chicken.
After the first 10 minutes, mix the wings to turn and coat them properly. Place the skillet back in the oven.
Sprinkle with parsley, if desired.
Serve with crusty bread or rice.
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