- 2 dozen chicken wings
- Flour, for dredging
- 2 tablespoons paprika
- Salt and pepper
- 1/4 cup Spanish olive oil
- Pinch red pepper flakes
- Bay leaf
- 2 lemons, halved
- 10 roasted cloves garlic
- 1/4 cup chopped fresh oregano
- 1/4 cup Spanish sherry
- 2 cups low-sodium chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.