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    Home » Recipes » Main Dishes

    Spanish Sweet and Sticky Chicken Wings

    Published: Nov 7, 2021 by Neriz · This post contains some affiliate links.

    • 2
    Jump to Recipe

    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!

    An overhead shot of Spanish Sticky Chicken Wings in a skillet, straight out of the oven.

    (*This post contains some affiliate links)

    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!

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    Ingredients

    All the ingredients you need to prepare Spanish Sticky Chicken Wings at home.
    • 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.
    A closer shot of a piece of chicken wing, coated with the dates and sherry, highlighting the stickiness of the sauce.

    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.

    First part of a collage of images showing the step by step process of preparing Spanish Chicken Wings at home.

    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).

    Second part of a collage of images showing the step by step process of preparing Spanish Chicken Wings at home.

    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).

    Last part of the collage of images showing the step by step process of making sticky chicken wings, using sherry.

    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.

    An overhead shot of sticky chicken wings, served with some toasted bread, and a glass of wine.

    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.

    A closer shot of a serving of Spanish Sticky Chicken Wings, served with some bread.

    FAQs

    Can I use other parts of the chicken?

    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.

    How do I serve it?

    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!

    Text for Roundup Sections
    • Latest (Oct22) feature image for post on Easy Spanish recipes, showing two popular dishes.
    • Latest (Oct22) feature image for post on Easy Portuguese recipes showing two popular dishes.
    A closer shot of a serving of Spanish Sticky Chicken Wings, served with some bread.

    Spanish Sweet and Sticky Chicken Wings Recipe

    Forget about using a fork; you must use your fingers when eating these sumptuous Spanish Sweet & Sticky Chicken Wings!  Always a hit – both as an appetizer or as a main dish!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Spanish
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 359kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Cast Iron Skillet (10.25 inch)
    • Rubber Spatula

    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.

    Nutrition

    Calories: 359kcal | Carbohydrates: 11g | Protein: 17g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 69mg | Potassium: 258mg | Fiber: 1g | Sugar: 8g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Karyl | Karyl's Kulinary Krusade

      December 10, 2017 at 10:04 pm

      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

      Reply

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