A white bowl with two chicken wings with garlic and paprika on a yellow placemat.

4.67 / 3 votes

Chicken Wings with Garlic and Paprika ~ Pollo al Ajillo

Chicken wings with garlic and paprika are a traditional Spanish tapas dish, with a sticky, lemony, boozy sauce. Our only regret is that the recipe doesn't make more. These are seriously good.

Prep Time30

Cook Time30

Total Time2 30

Course: Appetizers

Cuisine: Spanish

Servings: servings

Calories: 377

Ingredients

▢ 8 whole chicken wings, cut into wings and drumettes
▢ 1 to 1 1/4 teaspoons oak-smoked sweet Spanish paprika
▢ Pinch sea salt
▢ 1 tablespoon lemon juice
▢ 2 tablespoons olive oil
▢ 6 garlic cloves, coarsely crushed
▢ 2/3 cup Brandy de Jerez*
▢ Freshly ground black pepper

US - Metric

Instructions

Place the chicken wings in a large nonreactive bowl, sprinkle with the paprika and salt, and rub as evenly as you can over the skin. Add the lemon juice and toss. Cover and refrigerate for 2 hours.
Heat the oil in a large, preferably 12-inch, skillet until almost but not quite smoking. Add the chicken, nudging them in a single layer or working in batches if the pan seems crowded. Cook until crisp and golden brown, 3 to 5 minutes per side. Reduce the heat, add the garlic, and cook for an additional 2 minutes.
Carefully add the brandy to the skillet and bring to a simmer. Cover the skillet with the lid left slightly ajar, and simmer until the chicken is cooked through, about 10 minutes.
Add salt and pepper to taste and serve hot, drizzled with the pan juices.

Notes

*What can I substitute for Brandy de Jerez?

Some rendition of pollo al ajillo, or chicken with garlic and paprika, seems to find its way onto almost every tapas menu in Spain. While this recipe calls specifically for Brandy de Jerez, you can substitute nearly any good quality Spanish brandy. If for whatever reason you can’t get your hands on any, substitute Cognac or Armagnac.

Nutrition