Today I want to share with you the recipe for paprika chicken wings. I tried them years ago at a friend’s house, and since then, I often prepare them, either baked or pan-fried, without adding fats.
It’s a tasty and delicious main dish of Mexican origin, perfect for spicy food lovers.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 40 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying, Oven, Grill
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 2.2 lbs chicken wings
- 1 tbsp hot paprika
- 1 tsp sweet paprika
- 1 tsp roast seasoning
Preparation
Start by cleaning the chicken wings, removing any feathers. Rinse them under running water and cut them into pieces. If possible, I recommend having them cut at the butcher or check if the packaged ones are already prepared.
Take a large bowl and place the wings, sweet and hot paprika, and spice mix in it. Mix well with your hands, massaging the meat to absorb all the flavors. (Check the spice mix for salt; if none is present, add a pinch.)
Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 40 minutes.At this point, decide whether to cook the wings in the oven or in a pan.
For the oven version, place the wings in a non-stick baking tray without adding fats and bake in a preheated static oven at 430°F, with both top and bottom heating elements, for 30–40 minutes.
If your oven does not allow activating both elements, after 20 minutes turn the wings for even cooking.
For the pan version, take a large non-stick pan, place the wings side by side without adding fats, and cover with a lid. Cook on high heat for the first 5 minutes, then lower the heat and continue cooking for another 20 minutes, turning them occasionally.These wings can also be cooked on the grill, in a fryer, or in an air fryer.
Advice
Serve the paprika chicken wings on a bed of salad or with fries.
