I have run a tapas restaurant for several years with my great friend Jane. For some reason we overlooked putting these on the menu until another friend noticed we were missing this classic tapas snack. When we did start making them, they walked out the door. For the tasty result, this is surprisingly simple. Serve with a refreshing lager, such as a pilsener.
- Yield: 8
- 8 chicken wings
- 125 ml (4 fl oz/½ cup) dry sherry
- 2 teaspoons Spanish smoked paprika
- ½ teaspoon sea salt
- 1 tablespoon lemon juice
- 60 ml (2 fl oz/¼ cup) olive oil
- 6 garlic cloves coarsely crushed
- finely chopped flat-leaf (Italian) parsley and lemon wedges to serve
- Cut the tips off the chicken wings and discard. Cut between the middle joint, to give 16 pieces of chicken. Place in a non-metallic bowl.
- Put the sherry in a small bowl and whisk in the paprika, salt, lemon juice, olive oil and garlic. Pour the mixture over the chicken and rub it all over the skin, using your hands. Cover and refrigerate for 6 hours, or overnight.
- Preheat the oven to 220°C (425°F). Tip the chicken pieces and marinade into a baking tray. Transfer to the oven and bake for 15 minutes.
- Turn the oven down to 180°C (350°F). Bake the wings for another 15 minutes, or until golden and cooked through. Serve with the parsley and lemon wedges.