Spanish Chicken Wings With Garlic and Paprika Recipe – Pollo al Ajillo

Pollo al Ajillo, or Spanish Chicken Wings with Garlic and Paprika, is a classic dish that combines the smoky, earthy flavours of paprika with the bold kick of garlic and chili. It’s a classic in the tapas bars around Spain, especially in the very local ones in small towns and villages. These wings are juicy, and irresistibly aromatic – not to mention healthy, as they are baked instead of fried. Marinated in a blend of spices and baked to perfection, they’re sure to become a crowd favourite at any gathering.  

Ingredients for the Spanish Chicken Wings Recipe

To make these mouthwatering Spanish chicken wings, you’ll need the following ingredients:

• 1 kg chicken wings: Trimmed to remove the tips.
• 2 large cloves of garlic: Minced or finely chopped for maximum taste.
• 1 dried chili pepper: Adds a subtle heat; adjust the amount based on your spice preference.
• 1 tbsp sweet paprika: For that extra depth of flavour.
• 1 tbsp smoked paprika: Brings depth and a smokiness to the dish.
• 1 tbsp garlic and parsley seasoning: If you don’t have this seasoning you can replace it with chopped parsley, dried or fresh
• 3 tbsp olive oil: High quality Spanish olive oil is a must
• 1 tbsp sherry vinegar: Adds a tangy, slightly nutty depth to the marinade and tenderises the meat.
• Sesame seeds: optional, to sprinkle at the end

How to Make Spanish Chicken Wings with Garlic and Paprika

·  Prepare the chicken: Trim the tips off the chicken wings and discard them. This step ensures the wings cook evenly and makes them easier to handle.

·  Create the marinade: In a large bowl, mix the minced garlic, chopped dried chili pepper, sweet paprika, smoked paprika, garlic and parsley seasoning, olive oil, and sherry vinegar until well combined.

·  Marinate the chicken: Add the chicken wings to the bowl and rub them thoroughly with the marinade, ensuring each piece is coated. Cover the bowl and let the wings marinate in the fridge for a minimum of 4 hours, or better yet, overnight for maximum flavour.

·  Preheat the oven: Set your oven to 180°C (350°F).

·  Bake the wings: Arrange the marinated chicken wings on a baking tray lined with parchment paper or a baking rack. Bake for approximately 25 minutes, flipping the wings halfway through cooking to ensure they are evenly browned and cooked through.

·  Serve hot: Transfer the wings to a serving platter, sprinkle with sesame seeds if desired, and pair with aioli for dipping. Enjoy them as a delicious appetizer or part of a tapas spread.

Notes and Tips

• If you don’t have sherry vinegar, red or white wine vinegar works well, though the flavour will differ slightly.  
• Allow the wings to marinate for at least 4 hours to let the flavours penetrate the meat fully. Overnight marination yields the best results.
• Spanish sweet and smoked paprika are essential for the authentic flavour of this dish. Avoid substituting with generic paprika, as it lacks the characteristic depth.
• For extra-crispy wings, bake them on a wire rack placed over a baking sheet to allow the heat to circulate evenly.

FAQ:

Can I grill these wings instead of baking them?

Yes! Grilling the wings over medium heat adds a delicious charred flavour. Flip them frequently and baste with any leftover marinade for extra juiciness.

Is this dish spicy?

The dried chili pepper adds a mild heat, but the dish is not overly spicy. You can adjust the level of spice to your liking by increasing or decreasing the chili.

What can I serve with these chicken wings?

These wings pair perfectly with crusty bread, a fresh green salad, roasted potatoes, or a side of patatas bravas. Aioli or a tangy yogurt-based dip also complements them well.

Can I freeze marinated wings for later use?

Yes, you can freeze the marinated wings in an airtight container or freezer bag for up to 2 months. Thaw them in the refrigerator overnight before baking.

For similar recipes, check out my recommendations below:

• Spanish pinchos morunos recipe
• Spanish chorizo in red wine recipe

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