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Spanish Wings

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“Try this tasty tapas with a grenache from Spain. Times listed DO NOT include 4 hours for marinating. From tapenawines. com and posted for ZWT.”
READY IN:
40mins
SERVES:
6
YIELD:
18 drummettes (approx.)
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g chicken drummettes
  • 9.85 ml spanish paprika
  • 4.92 ml coriander
  • 1.23 ml cumin
  • 2.46 ml salt
  • 2.46 ml pepper
  • 7.39 ml of minced garlic (about 2 large cloves)
  • 9.85 ml brown sugar
  • 14.79 ml water
  • 44.37 ml virgin olive oil

Directions

  1. Wash and completely dry the drumettes.
  2. Combine the spices, garlic, sugar, water and olive oil. Stir into a thin paste.
  3. Rub the paste mixture over each drumette and put them into a plastic bag or covered glass container. Refrigerate and marinate for at least 4 hours.
  4. Heat oven to 425 degrees.
  5. Line a jelly roll pan with foil. Arrange wings in an even layer, discard marinade.
  6. Bake 30 minutes, or until the chicken is cooked through. Turn once to ensure they are cooked through.
  7. Transfer to a serving platter.

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