Spanish Chicken WIngs

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

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.

Number of Servings: 

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