ANOTHER POST INVOLVING SMOKED PAPRIKA...FOR CHICKEN (WINGS)
I can't stop making different types ofChicken Wings, call it A FOOD OBSESSION (lol), they are tasty, delicious, filling, and pretty eco-
nomical and easy to make. There are some involved preparations but armed with some good
spices, aromatics, oils, herbs, you can create an instant (almost) deeply flavored meal. I haven't
cooked in a few nights, with the holidays, a business dinner, and a Cirque du Soleil show with my
family we've not sat down together at the kitchen table since Saturday. I figured a good mid week
meal that shouldn't take to much time after work would be Chicken Wings. For all of the reasons
I open this blog post with, let the chicken wing be your friend. Figure on 6 (3) wings, avg. per
person. I buy the natural ones, they have whiter skin and they will cook nicely in the oven for you.
I (again, my personal opinion) do not use Perdue wings because the skin just never crisps and
I find too much fat in them. I've blogged a few recipes with a favorite spice of mine, it's called
PIMENTON and it simply is Spanish Smoked Paprika. As with most smoked spices, too much can
ruin a dish..this would be one of them. The flavor goes from mystically exotic and warm to hack
inducing full burnt embers in your mouth medicinal chemical in a heartbeat. As with many things
in the food world, a little goes a long way.
You can tell by now that I'm very visual..I love pictures..they bring back a memory, a sentiment, and many
times something tasty. I look to my files of pix for inspiration..this one of the Cathedral of Palma in
Mallorca brings me inspiration to cook with Spanish flavors..and so...here is a nice idea for chicken
wing full of that delicious Spanish spice, Pimenton'. Not my first time blogging about that spice...just a
caution here..it goes from 0 to 1000 in a heartbeat.. Did I say that already? Just want to make sure for
any of you first timers that you enjoy this spice and don't think it's too strong for you (and subsequently
ruin your dish).
For 4 people...have at least 8 wing per person...(using the new math that's 24 pieces)..In a bowl mix 2
cloves of garlic mashed into a paste, 1 tsp finely chopped fresh thyme, 1/8 cup of Sherry (SPANISH!),
1 tsp. Kosher Salt, 1 tsp. ground Black Pepper, 1 tsp. Pimenton and 1 1/2 Tsp. Sweet Paprika, 1 tsp.
Soy Sauce (not Spanish at all, but 1 tsp gives a nice taste and color to the wings as they bake), 1
tsp. Agave nectar (hello, again, Mexican, but not Spanish, but the sweetness is a nice balance in the
marinade). Blend, and marinade the wings for 2 hours. Then pre-heat and oven to 400 degrees F.
On a foil lined baking sheet, place the wings and roast then on one side for 25 minutes...
Rotate the pan and lower the heat to 350
and turn all the wings onto their other sides and roast for an additional 15 minutes..try to use the larger
size wings...if using the smaller ones, you may have to adjust your cooking a bit downwards..Wings
that are separated cook easily. Just make sure they are done, and not overcooked and dried out.
Serve these in a big tray for a party, or a lunch or a dinner. No dip...(do we really have to have a dip
for EVERYTHING??)..the flavor is so nice, don't open that jar of Jalapeno cheese please, or that
Onion soup mix and sour cream...serve them as is...a rice dish and a nice sauteed green vege-
table...great meal...
Now, onto the week ahead...Have a great one!
Rotate the pan and lower the heat to 350 and turn all the wings onto their other sides and roast for an additional 15 minutes..try to use the larger
size wings...if using the smaller ones, you may have to adjust your cooking a bit downwards..Wings
that are separated cook easily. Just make sure they are done, and not overcooked and dried out.
Serve these in a big tray for a party, or a lunch or a dinner. No dip...(do we really have to have a dip
for EVERYTHING??)..the flavor is so nice, don't open that jar of Jalapeno cheese please, or that
Onion soup mix and sour cream...serve them as is...a rice dish and a nice sauteed green vege-
table...great meal...
Now, onto the week ahead...Have a great one!
Posted by peter battaglia at 4/18/2012 2:20 PM 
Categories: CHICKEN, APPETIZER
Tags: CHICKEN WINGS CHICKEN PIMENTON SMOKED PAPRIKA
Categories: CHICKEN, APPETIZER
Tags: CHICKEN WINGS CHICKEN PIMENTON SMOKED PAPRIKA
Oh Peter. what a fabulous journey across the world after an eight-hour electricity interruption here! Just what I needed! Who does not love chicken wings - I am truly amazed they are not more exepensive at the supermarket! And here you give us a natural fusion of Spain, Israel, Mexico and SE Asia! Probably some I have not picked up? What wonderful fun: I shall certainly copy!!
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Peter, why do I have a feeling you smiled throughout whilst writing this: such fun to cook and eat methinks
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you can switch up the Agave with honey....thx Eha!! i do have fun when i'm cooking and creating as I go along.!!
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