In June, 2009, this recipe was paired with the Bonneau Wines, ’05 Zinfandel from Shenandoah Valley ($22), which was sent to members of our Maya’s Collectible Selections sampling program. Click here to find alternative wines.
While eating at one of Barcelona’s hoity toity tapas bars, I was surprised to see what looked like Chicken wings. They struck me as a sad concession to the McDonald’s crowd – tourists with highly domestic, non-adventurous palates. But on the premise that all the other small plates we’d had there were memorable, and that even Spanish chickens provide two wings each, with which SOMETHING must be done in the kitchen, I decided to give them a try – I was risking barely a couple Euro, after all.
The risk was well worth it! These are about as far from the typical “Buffalo Wings” as culinary skill can take you. Don’t get me wrong, paired with a cold beer, some celery sticks and a good hot barbecue dip, few snacks provide more pleasure per calorie.
And this version is equally easy, and can be prepared by those who are normally all thumbs in the kitchen. This easy recipe requires about 15 minutes of prep, a few passive hours for marinating, then half an hour in the oven. Serves 8 as an appetizer course.
2 Pounds chicken Drumettes (the meatiest part of “Wings” and easiest to eat without utensils!)
2 tsp Spanish paprika
1 tsp Coriander
1/4 tsp Cumin
1/2 tsp Salt
1/2 tsp Freshly ground pepper
2 – 3 Cloves garlic, minced
2 tsp Brown sugar
1 Tbsp water
3 Tbsp virgin olive oil
Wash and dry the drumettes and set aside at room temperature. In the bowl of a food processor or mini chopper, combine all remaining ingredients into a thin paste. Place the drumettes into a large, sealable container, pour on the marinade and rub into each drumette before covering. Marinade for at least 4 hours (up to 8 hours) in the refrigerator.
Heat oven to 425 degrees. Line a baking pan with parchment or foil. Arrange wings in a single layer, brush on marinade to assure each piece is covered, then discarding any remaining sauce. Bake for 15 minutes, then turn each piece. Return to oven for a final 15 minutes. Serve on a platter with a parsley garnish and plenty of napkins.
Dave the Wine Merchant