You’ll score a touchdown on game day with these incredible Spanish Style Chicken Wings
These easy Spanish Style Chicken Wings taste awesome and will be a hit at your next game day or family gathering. I love the flavor combination of cumin, paprika, and garlic, and the Sherry dipping sauce is incredible.
I don’t know about you, but I love my wings crispy. But my Mother told me that the wings in the picture are burned. I guess that is her opinion. Our disagreement isn’t only with chicken wings. When making cookies, I like them crispy, and she likes them soft and chewy.
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Ingredients you’ll need to make this appetizer
You’ll be whipping up the best-tasting Spanish Style Chicken Wings with just a few ingredients. You’ll need chicken wings, vegetable oil, white wine vinegar, ground cumin, paprika, and garlic.
The dipping sauce contains mayonnaise, sherry vinegar, and Sherry.
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Wing Drumettes are my first choice when I buy chicken wings. The wing drumettes save time, but they are the first to sell out at the store during football season. So if you’ve purchased a package of regular chicken wings, cut off the wing tips and rinse well.
To make the best use of time, I always use garlic paste. You can find it at your local grocery store in the vegetable aisle. Yes, I know, fresh garlic tastes great, but for chicken wings, go with the quick and easy; you won’t regret it!
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How to make the Spanish Style Chicken Wings
Whisk together the vegetable oil, white wine vinegar, ground cumin, paprika, garlic and salt and pepper to taste. Pour the mixture into a gallon Ziploc bag and add the chicken wings. Shake until all of the chicken is covered with the marinade. Place the bag in the refrigerator for at least one hour and up to 8 hours.
Preheat the oven to 450 degrees. Pour the contents of the Ziploc bag on a baking sheet or bakeware rated for that temperature. Brush the extra marinade on the wings. As you can see, I lined my baking sheet with aluminum foil, making clean-up a breeze.
Bake for 30 to 35 minutes until cooked. Turn the chicken wings once, approximately 15 minutes into cooking. As you can see from the picture below, the 3 wings to the right have been turned.
While your chicken is in the oven, whisk together the mayonnaise, sherry vinegar, and Sherry until combined well.
If you don’t like your wings crispy, make sure to pull them out of the oven before they turn dark brown.
Serve the Spanish Style Chicken Wings with the Sherry dipping sauce.
Note: Two pounds of chicken wings will be about 10 – 12 cooked chicken wings. This number may change slightly depending on the size of the chicken wing.
Regardless of if you like your cookies chewy or crispy, you’ll be glad you tried this Spanish Style Chicken Wings recipe.
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Spanish Style Chicken Wings
Ingredients
Spanish Style Chicken Wings
- 3 Tablespoons Vegetable oil
- 1/4 Cup White wine vinegar
- 2 Tablespoons Ground cumin
- 1 Tablespoon Paprika
- 2 Teaspoons Garlic paste
- 2 Pounds Chicken wings
Sherry Mayonnaise
- 1/3 Cup Mayonnaise
- 1 Teaspoon Sherry vinegar
- 1 1/2 Teaspoons Dry Sherry
Instructions
Spanish Style Chicken Wings
- In a medium bowl whisk together the oil, vinegar, cumin, paprika, salt and garlic until the mixture is combined well.
- Pour the marinade into a gallon Ziploc bag and add the chicken wings. Shake until the chicken is coated and let them marinate in the refrigerator for at least 1 hour and up to 8 hours.
- Bake the marinated wings in a baking pan in a preheated 450-degree oven for 30 to 35 minutes. Turn the wings once halfway through, in about 20 minutes. The wings will be cooked when they are browned.
- Serve them with the Sherry mayonnaise.
Sherry Mayonnaise
- In a small bowl whisk until combined the mayonnaise, vinegar, Sherry and 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.