These Spanish-style deep-fried chicken wings are great for a party and go really well with sherry—especially Amontillado abocado. They are served in all the tapas bars in Andalusia. Normally you don’t use too much chili pepper, but I love to add a real kick of heat to my ajillo (garlic dressing).–José Pizarro
LC Easy Entertaining Note
We’re asking you to take a leap of faith and regard these deep-fried chicken wings as easy entertaining. Allow us to explain. We know that in the minds of many, the very notion of easy entertaining clashes with anything that requires deep-frying in small batches while guests are in the house. And we understand that. Yet if your house is one in which people are drawn to the kitchen, think about it. You get to bask in the pleasure of their company while you cook rather than being isolated as you stand at the stove, your guests will undoubtedly be impressed with your culinary prowess, and everyone can take part in one of those Hallmark moments standing around and snitching wings straight from the oil-splotched brown paper bag while sipping something strong. Seems to us like it works out pretty darn stunningly well for everyone.
Spanish-Style Deep-Fried Chicken Wings
- Quick Glance
- 25 M
- 45 M
- Serves 6
IngredientsEmail Grocery List
Spanish-Style Baked Chicken Wings Variation
If you’re deathly afraid of hot oil (don’t worry, we won’t tell) or simply don’t care to stand at the stove and fry batch after batch of chicken wings, we’ve got you covered with this baked variation. Instead of heating the oil, preheat the oven to 450°F (235°C). Lightly coat the chicken wings with olive oil and place the whole batch on a baking sheet lined with parchment paper. Bake until the wings are cooked through, crisp, and golden, about 30 minutes. Meanwhile, celebrate that your oven’s doing the work for you and make the warm garlic dressing. Drizzle it on the chicken, toss well, sprinkle with a little sea salt, and serve.
Recipe Testers Reviews
These deep-fried chicken wings were moist, with spark and pucker from the sherry vinegar and sweet paprika, and there was enough heat from the red pepper flakes to make the dish even livelier. Warmth and richness from the garlic paste sautéed in olive oil complemented the acidity, and an addition of chopped fresh cilantro just before serving, with its clean, green accent, resulted in a perfect outcome. I was ecstatic. Rather than merely enjoying as an appetizer, we turned the wings into a meal with fresh corn on the cob and a crisp Taj lager. I intended to follow with a salad, but we were so supremely satisfied that it wasn't necessary.
This is not the way I usually make wings, but these deep-fried chicken wings were just short of really excellent. With a couple of minor adjustments, they would be perfect. I was having guests for dinner and planning on serving wings in addition to BBQ beef as part of my main course. When I opened my package of wings, to my surprise, there were exactly 24 wings! I used a 12-inch frying pan and canola oil, and I was able to fit 1/2 the wings at a time. After 7 minutes on medium-high heat, the wings were neither crisp nor golden yet. After 10 minutes, they were still not super crisp or golden, but I was afraid of overcooking them, so I removed them to drain on paper towels. I only had smoked paprika available, so I used that for the garlic sauce. This recipe was easy to make, and the wings were very well-received by my guests. We all would've liked the sauce to be a little hotter and more garlicky. My hands-on time was about 1 hour, but that was because I spent 25 minutes prepping the wings. I'm kinda fanatic about pinfeathers, and I always spend an inordinate amount of time making sure my chicken wings are totally pin-free. If not for that, the total time would've been 30 minutes (including 5 to 6 minutes for the oil to heat and 10 minutes for each batch of wings to cook). This is a recipe that I will definitely make again and again. Simple and yummy.
From the moment I saw this recipe, I knew I had to make the baked variation. The results were fantastic. I always bake my chicken wings as opposed to frying. I had 12 chicken wings and rubbed them slightly with a very light coating of olive oil and placed them onto a parchment-lined baking sheet with at least a few inches of space between each wing and baked them in a 450°F oven with convection fan to further dry out and crisp the skin. Within 30 minutes, the internal temp was 165°F, and the skin was light golden brown on the top and brown on the bottom. I was going to flip the wings halfway through, but they were already done cooking by the time I got around to it. I was extremely happy with the results. Baking and high temp has always worked well for me. Even when making classic Buffalo wings with butter and Frank's RedHot sauce, I usually bake them with just a light coating of oil and dunk them in sauce when they're done.
I also cut about 8 carrots on the diagonal into 2-inch segments and parboiled them for about 10 minutes. I then placed the carrots on a separate sheet pan and lightly tossed them with olive oil and baked them for about 20 minutes while the wings were baking.
I plated the wings and the carrots together and drizzled the full amount of garlic sauce over the wings and carrots. It was enjoyed by all, and I would definitely make this recipe again. It was a quick and easy weeknight supper with some baked potatoes to go alongside.