Spanish Paprika Wings with Caper Lemon Mayonnaise Spanish Paprika Wings with Caper Lemon Mayonnaise

Author: Canadian Living

Redolent with the fragrance of Spanish smoked paprika, these wings are quite tame compared to the others.
Mild version: Omit cayenne pepper from wings and Caper Lemon Mayonnaise.

  • Portion size 30 servings
  • Credits : Canadian Living Magazine: December 2003


  • 2 tablespoons dry sherry
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic minced
  • 2 lbs chicken wings tips removed
  • Caper Lemon Mayonnaise Recipe


In large bowl, mix together sherry, lemon juice, oil, paprika, salt, thyme, cayenne and garlic. Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.

Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes. Turn and bake until juices run clear when chicken is pierced, about 15 minutes.

Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Caper Lemon Mayonnaise.

Nutritional facts <b>Per each of 30 pieces:</b> about

  • Sodium 68 mg
  • Protein 3 g
  • Calories 45.0
  • Total fat 3 g
  • Cholesterol 10 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 1.0
  • Vitamin A 2.0
  • Vitamin C 2.0
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Spanish Paprika Wings with Caper Lemon Mayonnaise