Tested till perfect Spanish Paprika Wings with Caper Lemon Mayonnaise

Spanish Paprika Wings with Caper Lemon Mayonnaise

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

  • rating starrating starrating starrating starrating star
  • Portion size 25 to 30 pieces


  • 2 tbsp 2tbspdry sherry
  • 1 tbsp 1tbsplemon juice
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 tsp 2tspsmoked paprika or sweet paprika
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspcayenne pepper
  • 2 2cloves garlic, minced
  • 2 lb 2lbchicken wingchicken wings, tips removed
  • Caper Lemon Mayonnaise Recipe
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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 Information Per each of 30 pieces: about

cal 45 pro 3g total fat 3g sat. fat 1g
carb 1g fibre 0g chol 10mg sodium 68mg

% RDI:

iron 1 vit A 2 vit C 2
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