The Best Spanish Style Chicken Wings – You’ll Score a Touchdown on Game Day!
Spanish Style Chicken Wings bring bold, smoky flavor to the table with every bite. A blend of cumin, paprika, and garlic gives these wings their rich, savory depth, while the sherry dipping sauce adds a tangy, slightly sweet finish that makes them hard to resist. They’re the kind of wings that stand out from the usual lineup—perfect for game day spreads or when you want to serve something a little different.
While I wouldn’t exactly call these wings “easy,” they are absolutely worth the effort. Getting that perfectly crisp exterior and deeply seasoned flavor takes a little time and attention, but the end result delivers in a big way. Think of this recipe as more of a small cooking project than a quick throw-together appetizer—and one that pays off with every bite.
Now, let’s talk about crispiness. I like my wings with a deep golden, almost well-done finish that brings out maximum flavor and crunch. My mother, on the other hand, insists they look burned. It’s an ongoing debate in our kitchen—much like our disagreement over cookies (I’m team crispy, she’s firmly in the soft and chewy camp). But if you love wings with a bold, crispy edge, you’re going to feel right at home with this recipe.
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Spanish Style Chicken Wings Ingredients
Wings
- Chicken Wings
- Vegetable Oil
- White Wine Vinegar
- Ground Cumin
- Smoked Paprika (Oops I purchased the wrong one)
- Garlic Paste
- Salt (not shown)
Dipping Sauce
- Cream Sherry
- Sherry Vinegar
- Mayonnaise
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Tips
Important: Because these wings cook at 450°F, make sure your baking sheet or dish is oven-safe at that temperature to avoid any warping or damage.
Two pounds of chicken wings typically yield about 10–12 cooked wings, depending on their size.
Wing drumettes are my go-to when buying chicken wings since they save a bit of prep time. They do tend to sell out quickly during football season, though, so if you end up with whole wings, just separate them by cutting off the tips and giving them a good rinse before using.
I’m all about saving time here, so I use garlic paste (look for it in the produce aisle). Fresh garlic is great, but this is one shortcut that doesn’t sacrifice flavor—and makes wing prep much easier.
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How to Make Spanish Style Chicken Wings
In a medium bowl whisk together the vegetable oil, white wine vinegar, cumin, paprika, garlic, and salt. Pour the marinade into a large zip-top bag and add the chicken wings, tossing until they’re fully coated. Refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Preheat your oven to 450°F. Spread the wings and marinade onto a baking sheet or oven-safe dish, making sure the wings are in a single layer. Brush any extra marinade over the top. For easier cleanup, line your baking sheet with aluminum foil.
Bake for 20 minutes, turn the wings, then continue baking for another 10 to 15 minutes until they’re cooked through and nicely browned.
While the wings are in the oven, in a small bowl whisk together the mayonnaise, sherry vinegar, and sherry until smooth—this simple sauce brings everything together.
When the wings are cooked through and have a crispy, golden-brown finish, they’re ready to come out of the oven.
Serve the Spanish Style Chicken Wings with the Sherry dipping sauce.
Final Bite
These Spanish Style Chicken Wings are bold, crispy, and packed with flavor in every bite. The smoky spices paired with that tangy sherry dipping sauce make them a standout whether you’re serving them for game day or a casual get-together. They may take a little extra effort, but the payoff is well worth it—especially if you’re a fan of wings with a perfectly crisp finish. Pour yourself a drink, grab a plate, and enjoy every last bite—cheers!
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The Best Spanish Style Chicken Wings – You’ll Score a Touchdown on Game Day!
Equipment
- 1 Aluminized Steel Baking Sheet Rated to 450 Degrees
Ingredients
Spanish Style Chicken Wings
- 2 Pounds Chicken Wings
- 3 Tbsp Vegetable Oil
- 1/4 Cup White Wine Vinegar
- 2 Tbsp Ground Cumin
- 1 Tbsp Smoked Paprika
- 2 Tsp Garlic Paste
- 1/2 Tsp Salt
Sherry Mayonnaise Dipping Sauce
- 1/3 Cup Mayonnaise
- 1 Tsp Sherry Vinegar
- 1 1/2 Tsp Dry Sherry
Instructions
Spanish Style Chicken Wings
- In a medium bowl whisk together the vegetable oil, white wine vinegar, cumin, paprika, garlic, and salt.
- Pour the marinade into a large zip-top bag and add the chicken wings, tossing until they’re fully coated. Refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
- Preheat your oven to 450°F.
- Spread the wings and marinade onto a baking sheet or oven-safe dish, making sure the wings are in a single layer. Brush any extra marinade over the top.
- Bake for 20 minutes, turn the wings, then continue baking for another 10 to 15 minutes.
- When the wings are cooked through and have a crispy, golden-brown finish, they’re ready to come out of the oven.
Sherry Mayonnaise
- In a small bowl whisk together the mayonnaise, sherry vinegar, and sherry until smooth. Add salt and pepper to taste.
Notes
If you’ve tried this, please leave a comment and rating below.
Yes, very good, I was thinking when I saw them that they looked burned, well it was just the color of the ingredients. Your company will sure enjoy them so will your family. I make them once a week. Thanks for the recipe, Sue.