Chicken Wings in Garlic Sauce


Copyright 2001 Television Food Network, G.P. All rights reserved


2 dozen chicken wings

Flour, for dredging

2 tablespoons paprika

Salt and pepper

1/4 cup Spanish olive oil

Pinch red pepper flakes

Bay leaf

2 lemons, halved

10 roasted cloves garlic

1/4 cup chopped fresh oregano

1/4 cup Spanish sherry

2 cups low-sodium chicken broth

Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.

Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.

Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Difficulty: Medium