Ingredients Jump to Instructions ↓

  1. 2 dozen chicken wings Flour, for dredging

  2. 2 tablespoons paprika Salt and pepper

  3. 1/4 cup Spanish olive oil Pinch red pepper flakes Bay leaf

  4. 2 lemons, halved

  5. 10 roasted cloves garlic

  6. 1/4 cup chopped fresh oregano

  7. 1/4 cup Spanish sherry

  8. 2 cups low-sodium chicken broth

Instructions Jump to Ingredients ↑

  1. 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, 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.


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