Spanish Paprika Wings with Caper Lemon Mayonnaise
This recipe makes 25 pieces servings
|Per each of 30 pieces: about||-|
|total fat||3 g|
|sat. fat||1 g|
- Portion size: 25 to 30 pieces
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.
- 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
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.
Source : Canadian Living Magazine: December 2003