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
- Mild vegetable oil, for frying
- 24 large meaty chicken wings
- 6 fat garlic cloves
- About 3/4 teaspoon sea salt
- 6 tablespoons extra-virgin olive oil
- Anywhere from a pinch to 1 1/2 teaspoons crushed dried red pepper flakes
- 1 1/2 teaspoons sweet paprika
- 4 teaspoons sherry vinegar
- 1. Heat enough oil to reach at least 2 inches deep in a large, deep-sided pot until it registers 350°F (177°C) on an instant-read thermometer.
- 2. Cut off the pointy tips from each chicken wing and discard or reserve for chicken stock. Pat the wings completely dry with paper towels.
- 3. Add about 1/4 of the chicken wings to the oil and cook for 6 to 7 minutes, until cooked through, crisp, and golden.
- 4. Meanwhile, place the garlic cloves on a cutting board and, using the flat side of a large chef’s knife, smash them and remove the papery skins. Sprinkle with some salt and use the side of a large knife to mash the garlic into a smooth paste. Put the extra-virgin olive oil and the garlic in a small pan, and place it over medium-low heat. As soon as the garlic begins to sizzle, add the red pepper flakes and cook very gently for about 2 minutes, until the garlic is very lightly golden. Stir in the paprika and sherry vinegar and remove from the heat.
- 5. As soon as the first batch of chicken wings is cooked, drain them briefly on brown paper bags and then transfer them to a serving bowl or platter. Drizzle with some of the warm garlic dressing, toss well, sprinkle with a little sea salt, and start snitching some while you repeat with the remaining wings.
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.