Forget about using a fork, you just have to use your fingers when eating these sumptuous ‘Spanish Sweet & Sticky Wings’! This is always a hit – both as an appetizer or as a main dish!
Although I’ve only tried making this recipe with chicken wings, I’m quite certain it would also be good with chicken thighs. Key thing is to leave the skin on the chicken. Even if you don’t like them, perhaps, you can just remove them before eating…?
The caramelization on the skin is probably my favorite part on this dish. I bet it would become yours too. 🙂 Do not be concern that the sauce might be too sweet. Even if you’ve got both dried dates and sweet sherry, the paprika tames down the sweetness, and then completes it with the smokiness that’s distinctly Spanish.
How to Make Spanish Sweet & Sticky Chicken Wings
- Sweet sherry like ‘Pedro Ximenez‘ is the best type for this recipe. Do not even try using Fino (or other dry sherry), it makes the dish ‘lame’ in flavor.
- If you are thinking of substituting chili flakes for sweet smoked paprika, that could work. But you will not get the smokiness that comes with the paprika. Still, better than nothing, to tame the overall sweetness.
- If you don’t like dates, you can skip it. The sauce will not be that sweet AND sticky though. My husband prefers it this way – I still do NOT understand why?! If you have the time to try it this way, let me know which one you prefer, ok? 🙂
- For the type of onion, you can use either white or red. I honestly do NOT taste a difference, even if they’re saying that red onions are sweeter. By the time the dish is ready for serving, the onions have already taken the flavor of everything else that you put in there. 🙂
Spanish sweet and sticky wings can be served as an appetizer or as a main dish. When we have it as a main dish, I serve it with crusty bread or white rice. (As I’m sure you’ve guessed, the rice is just for me 😉 ).
If you are looking for other Spanish dish that uses sweet sherry, check out my other post (Spanish Beef Stew).
Forget about using a fork, you just have to use your fingers when eating these sumptuous Spanish Sweet & Sticky Wings! Always a hit – both as an appetizer or as a main dish!
- 750 grams chicken wings (about 7 medium-sized), cut into two parts
- 4 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup dried dates, diced (+2 whole dried dates, cut into halves)
- 1/4 tsp sweet smoked paprika powder
- 1 tsp thyme leaves
- 1/2 cup sweet sherry, like Pedro Ximenez
- 1/4 cup water
- salt and pepper, to season
- parsley, chopped roughly, for garnish (optional)
Preheat oven to 200 degree-C (375-degree F).
Season chicken wings with salt and pepper.
Place a medium-sized (10-inch) cast iron skillet on a medium-high heat. Add olive oil.
Once oil is ready, place the chicken wings in the skillet. Do not crowd the pan. Once the wings turned slightly brown, take them out and set aside. You would need to do a couple of batches to finish all the wings.
Adjust heat to medium-low. Add onion and garlic. Cook until onion is slightly soft.
Add dates, sweet smoked paprika, thyme and cook for a couple of minutes. Season with salt and pepper.
Add the browned chicken wings. Adjust heat to medium-high. Add sherry and let it evaporate.
Once most of the sherry has evaporated, the sauce will be noticeably thicker. Mix to ensure that all the wings are coated with the sauce.
Add water and bring to a boil. Adjust seasoning with salt and pepper, if needed.
Place in the oven for 20 to 25 minutes. If you have the grill option on your oven, even better since this will give a nicer caramelization to the chicken.
After the first 10 minutes, mix the wings to turn and coat them properly. Place the skillet back in the oven.
Sprinkle with parsley, if desired.