Roasted Chicken Wings With Smoked Paprika Mayonnaise Recipes

SPANISH SMOKED PAPRIKA WINGS

Spanish Smoked Paprika Wings image

In this super-easy and delicious recipe, wing pieces roast in just a few well-chosen spices until they're golden-crisp and completely irresistible. Recipe was chosen for the "Best of the Best Cookbook Vol. 11: The Best Recipes from the 25 Best Cookbooks of the Year" by the Editors of Food & Wine. Recipe is originally from Kate Heyhoe's cookbook, "Great Bar Food at Home".

Provided by blucoat

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons ground cumin
1 teaspoon granulated garlic or 1 teaspoon garlic powder
1 teaspoon dried marjoram, crushed
1 teaspoon paprika, preferably Spanish smoked paprika
1 teaspoon salt
2 lbs chicken wings
2 tablespoons olive oil

Steps:

Preheat the oven to 425°F.
Mix together the cumin, garlic, marjoram, paprika, and salt in a small bowl. Rinse the chicken pieces and pat dry. Rub the spice mixture all over the chicken. Pour the olive oil onto a large baking sheet and spread it around. Roll the chicken pieces in the oil until lightly coated on all sides, then arrange them neatly in a single layer without touching.
Bake for 20 minutes. Flip the pieces over and bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature.

ROASTED CHICKEN WINGS WITH SMOKED-PAPRIKA MAYONNAISE

Roasted Chicken Wings with Smoked-Paprika Mayonnaise image

Categories Chicken Appetizer Marinate Roast Cocktail Party Super Bowl Kid-Friendly Mayonnaise Poker/Game Night Gourmet Small Plates

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Number Of Ingredients 13

Ingredients

3 pounds chicken wings (12 to 14)
3 garlic cloves
3/4 cup dry red wine
1/4 cup water
1 teaspoon sweet Spanish smoked paprika*
1 1/2 tablespoons Sherry vinegar
2 teaspoons sugar
2 teaspoons salt
For smoked-paprika mayonnaise
1/3 cup mayonnaise
1 teaspoon medium-dry Sherry
1/4 teaspoon sweet Spanish smoked paprika*
This spice comes in 3 strengths - sweet (which are used in this recipe), bittersweet and hot. Three mail-order sources that we've found are the Spanish Table (tel. 206-682-2827; email [email protected]), La Tienda (Web site: www.tienda.com/) and Dean & DeLuca (tel. 800-221-7714)

Steps:

Cut off wing tips, reserving for another use, and halve wings at joint. Put wings in a large sealable plastic bag. Finely chop garlic and add to bag with wine, water, paprika, vinegar, sugar, and salt. Seal bag, pressing out excess air. Marinate wings in bag in a large bowl, chilled, turning bag once, at least 8 hours and up to 24.
Preheat oven to 400°F.
Arrange wings in a roasting pan or large shallow baking pan large enough to hold them in one layer and pour marinade over them. Roast wings in middle of oven 30 minutes. Turn wings over and roast until marinade is reduced to a glaze and wings are golden brown, 25 to 30 minutes more.
Make mayonnaise:
In a bowl whisk together all mayonnaise ingredients. Serve wings with mayonnaise.

ROASTED CHICKEN WINGS WITH SMOKED PAPRIKA MAYONNAISE

Roasted Chicken Wings With Smoked Paprika Mayonnaise image

This recipe is from the July 1999 issue of Gourmet Magazine. These wings with a Spanish influence need to marinate for at least 8 hours. Gourmet suggests putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.

Provided by Chef Regina V. Smith

Categories Chicken

Time 10h

Yield 12-14 wings

Number Of Ingredients 11

Ingredients

3 lbs chicken wings (12 to 14 large wings)
3 garlic cloves
3/4 cup dry red wine
1/4 cup water
1 teaspoon sweet spanish smoked paprika
1 1/2 tablespoons sherry wine vinegar
2 teaspoons sugar
2 teaspoons salt
1/3 cup mayonnaise
1 teaspoon medium-dry sherry
1/4 teaspoon sweet spanish smoked paprika

Steps:

Cut off wing tips, reserving for another use, and halve the wings at the joint.
Put wings in a large sealable plastic bag.
Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt. Seal bag, pressing out excess air.
Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
Preheat oven to 400°F.
Arrange wings in a large shallow baking pan large enough to hold them in one layer. Pour marinade over them. Roast wings in the middle of the oven for 30 minutes. Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
Make mayonnaise while wings are cooking:.
In a bowl whisk togehther all mayonnaise ingredients.
Serve wings with mayonnaise.

Nutrition Facts : Calories 295.1, Fat 20.3, SaturatedFat 5.4, Cholesterol 89.1, Sodium 517.7, Carbohydrate 3.1, Fiber 0.1, Sugar 1.3, Protein 21

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