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