Thursday, March 8, 2012

Spanish Smoked Paprika Wings

Chicken wings. When I think about  them I immediately think of bar food and men sloppily eating them with one hand and slurping down a cold beer with the other. But why? Why do I think like that? After all, I like chicken wings too, (except when they are in sauce that tastes like fire.)

This recipe is spicy in a bold and flavorful kind of way and not in a "I am only eating this because I want my picture on the wall" kind of way.  This crispy, crunchy, dry-rubbed version of the classic bar food will surely make you think you're being bad... but you're not! The secret here is skipping the deep fryer and baking them at high heat. The end result is an extra crunchy wing that only tastes deep fried. Healthy never tasted so good.

Serve these up to a hungry crowd as a small plate or make them a meal... that's up to you!

Just typing about their deliciousness is making me hungry...

Spanish Smoked Paprika Wings
Serves: Four to six as an appetizer 

2 Teaspoons ground cumin
1 Teaspoon garlic powder
1 Teaspoon dried marjoram,
1 Teaspoon spanish smoked paprika*
1 Teaspoon kosher salt
3 Lbs pounds chicken wing pieces or drummettes
1 Tablespoon crushed red peppers
1 Teaspoon chipotle chili powder
2 Tablespoons olive oil

* Regular paprika will work in this recipe but the smoked spanish paprika will make a bolder statement and can be found at a specialty food store or online. I highly suggest you try it. It's kind of a life changer.

Line a large baking sheet with parchment paper or tin foil

Preheat the oven to 425°F.

Rinse the chicken pieces and pat dry.

Mix together the cumin, garlic, marjoram, paprika, and salt in a small bowl.  Rub the spice mixture all over the chicken.

Pour the olive oil onto the baking sheet and spread it around. Roll the dry-rubbed chicken pieces in the oil until lightly coated on all sides, then arrange them neatly in a single layer without touching.

Bake for 20 minutes. Flip the pieces over and bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve immediately with celery sticks, carrots, and blue cheese dressing.

Have a lovely weekend readers!

Source: A slightly modified version from: Best of the Best Vol. 11: The Best Recipes from the 25 Best Cookbooks of the Year. Buy it here... (Originally from: Great Bar Food at Home)

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