Forget about using a fork; you must use your fingers when eating these sumptuous Spanish Sweet and Sticky Chicken Wings! Always a hit – both as an appetizer or as a main dish!
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Yep, they’re a bit messy to eat.
But trust me, the caramelization on the skin of these Spanish chicken wings is definitely worth it.
Don’t worry that the sauce might be too sweet, either.
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.
IF YOU LIKE MORE TRADITIONAL SPANISH RECIPES, THEN YOU WILL LOVE THESE POSTS!
Ingredients
- Chicken wings – rinsed and dried.
- Thyme – if possible, use fresh thyme for these Spanish chicken wings.
- Dried dates – chopped into bits.
- Onion – preferably red onion, and thinly chopped.
- Garlic – minced or sliced finely.
- Olive oil – extra virgin olive oil, if possible.
- Paprika – sweet, smoked paprika.
- Sherry – you need sweet sherry (like Pedro Ximenez) for this Spanish chicken wings recipe.
- Salt and pepper – for seasoning the chicken and the dish.
Preparation
Start preparing your Spanish chicken wings by preheating your oven to 200°C (375°F).
Rinse and dry the chicken wings with a kitchen (or paper) towel.
Season with salt and pepper (photo 1).
Place a medium or large skillet over medium-high heat and add oil.
Once the oil is ready, add the seasoned chicken wings carefully (photo 2).
Brown the chicken on both sides, then place them on a plate, and set aside.
Remove some of the oil left in the pan, leave about two tablespoons of oil — just enough for sauteing the garlic and onion.
Adjust the heat to medium and add the garlic and chopped onion (photo 3).
Cook until the onions softened.
Add the chopped dates, sweet paprika, salt, pepper, and thyme (photo 4).
Mix and cook for about three to four minutes.
Turn the heat back to medium-high.
Add the browned chicken wings into the pan (photo 5).
Pour sherry into the chicken (photo 6).
Mix to combine, leave uncovered, and let the sherry evaporate.
Once most of the sherry has evaporated, the sauce will be noticeably thicker — mix to ensure that the chicken wings are coated with the sauce.
Taste and (if needed) adjust the seasoning, then place in the oven for twenty to twenty-five minutes.
After the first ten minutes, take the skillet out and mix the chicken to turn the other side up.
Place the skillet back in the oven and finish cooking.
Serve your Spanish sweet and sticky chicken wings — sprinkle some chopped parsley on top, if desired.
Helpful tips
- Fry the chicken wings in batches so you don’t overcrowd the pan.
- If you think there is very little sauce left before placing the chicken in the oven, do not hesitate to add a bit of water, mix everything and place it in the oven as instructed.
- In case you have the grill option in your oven, use it for the last ten minutes of your cooking time.
I find that it makes the wings stickier when I do this step.
FAQs
Absolutely. Just make sure you use parts with bones attached to them, though.
Trust me; those are excellent for this dish instead of using fillet or boneless chicken breasts.
You need bread — lots of bread for enjoying these Spanish chicken wings.
Any kind of bread that will soak up the sauce will be great!
Are you convinced to give Spanish chicken wings a try yet? Give it a go this week, and let me know!
📖 Recipe
Spanish Sweet and Sticky Chicken Wings Recipe
Equipment
- Cast Iron Skillet (10.25 inch)
Ingredients
- 1.5 pounds chicken wings (about 700 grams)
- 3 tbsp olive oil
- 2 to 3 cloves garlic, minced
- 1 medium red onion, thinly sliced
- 1/3 cup dried dates, chopped (heaping cup)
- 1/4 tsp sweet paprika
- 1 to 1 & 1/2 tsp thyme
- 1/2 cup sweet sherry
- salt and pepper, to season
- parsley, for garnish (optional)
Instructions
- Start by preheating your oven to 200°C (375°F).
- Rinse and dry the chicken wings with a kitchen (or paper) towel, then season with salt and ground black pepper.
- Using a medium or large skillet, heat oil over medium-high heat.
- Once the oil is ready, add the seasoned chicken carefully.
- Brown the chicken on both sides, then place them on a plate, and set aside.
- Remove some of the oil left in the pan and leave just about 2 tablespoons of oil — enough to saute the garlic and onion.
- Adjust the heat to medium and add the garlic and onion.
- Cook until the onions softened.
- Add the chopped dates, sweet paprika, salt, pepper, and thyme.
- Mix and cook for about 3 to 4 minutes.
- Turn the heat back to medium-high, then put the browned chicken wings back into the pan.
- Pour sherry into the chicken.
- Mix to combine, leave uncovered, and let the sherry evaporate.
- The sauce will be noticeably thicker once most of the sherry has evaporated.
- Mix to ensure that the chicken wings are coated with the thickened sauce.
- Taste and adjust the seasoning, if needed.
- Place the skillet in the oven for 20 to 25 minutes.
- After the first 10 minutes, take the skillet out and mix the chicken to turn the other side up.
- Place the skillet back in the oven and finish cooking.
- Serve your Spanish sweet and sticky chicken wings with some chopped parsley on top, if preferred.
Notes
- Cook’s Tip #1: Fry the chicken wings in batches so you don’t overcrowd the pan.
- Cook’s Tip #2: Do not hesitate to add a bit of water if you think there is very little sauce left before placing the chicken in the oven. Mix everything after adding the water, then put it in the oven as instructed.
- Cook’s Tip #3: If you have the grill option in your oven, use it for the last ten minutes of your cooking time. I find that it makes the wings stickier when I do this step.
Karyl | Karyl's Kulinary Krusade
I love chicken wings! I’ve never tried anything like this Spanish version, or really ever cooked with dates. But it sounds super intriguing…will have to give these a try
Annie
They are delicious, I’m just about to cook them for the 6/7th time!