Spanish Sweet and Sticky Chicken Wings

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

Are you convinced to give Spanish chicken wings a try yet?  Give it a go this week, and let me know!