Spanish Sweet and Sticky Chicken Wings Recipe

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

5 from 2 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Spanish

Servings:

Calories: 359kcal

Author: Neriz

Equipment

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