Sizzling Garlic Chicken Wings
Is there such a thing as too much garlic? Nope! And these Sizzling Garlic Chicken Wings will prove it. The crispy pan-fried chicken wings are incredibly easy to make and absolutely packed with flavor.
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Makes: 2 -3 servings (as an entree)
Ingredients
- 2 lbs. chicken wings, cut into drumettes and wingettes (I like to buy them already cut as "party wings") and patted dry
- ½ tsp salt
- ½ tsp pepper
- 2 ½ tsp paprika
- 10 cloves garlic, 2 whole and 8 minced
- 5 Tbsp olive oil
- ½ cup sherry or brandy
- ¼ cup chopped parsley
Instructions
- Place chicken wings in a large bowl and toss with salt, pepper, and paprika to coat.
- Smash the two whole garlic cloves. Heat oil in a large skillet and add chicken wings and the two smashed garlic cloves. Cook chicken for 3-5 minutes per side, until golden.
- Add the remaining minced garlic to skillet and continue frying for 2 minutes.
- Add sherry or brandy and continue cooking until most of the liquid is absorbed and the chicken is tender, 10-15 minutes.
- Serve chicken wings in a bowl topped with lots of fresh chopped parsley.
Notes
- To make ahead and re-heat: Remove wings from fridge and let come to room temperature for about 15 minutes. Heat oven to 350 degrees. Lightly spray a metal baking rack with cooking spray and place over a baking sheet (you may want to put a sheet of parchment paper or foil on baking sheet). Place wings on the rack. You can spritz them with a little bit of water if you want to help prevent them from drying out. Put in oven for 5 minutes. Flip wings and cook for an additional 5 minutes, until heated through.
- Recipe adapted from seasaltwithfood and Traditional Spanish Cooking By Janet Mendel.
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