Overhead shot of Spanish Sweet & Sticky Wings on a cast iron skillet
Spanish Sweet & Sticky Wings
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

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!

Course: Main Course
Cuisine: Spanish
Servings: 5
Calories: 490 kcal
Author: Neriz
  • 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)
  1. Preheat oven to 200 degree-C (375-degree F).
  2. Season chicken wings with salt and pepper.
  3. Place a medium-sized (10-inch) cast iron skillet on a medium-high heat. Add olive oil.
  4. 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.
  5. Adjust heat to medium-low. Add onion and garlic. Cook until onion is slightly soft.
  6. Add dates, sweet smoked paprika, thyme and cook for a couple of minutes. Season with salt and pepper.
  7. Add the browned chicken wings. Adjust heat to medium-high. Add sherry and let it evaporate.
  8. 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.
  9. Add water and bring to a boil. Adjust seasoning with salt and pepper, if needed.
  10. 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. 
  11. After the first 10 minutes, mix the wings to turn and coat them properly. Place the skillet back in the oven.
  12. Sprinkle with parsley, if desired.
  13. Serve.