- 8 Chicken Wings
- 100 ml White Wine
- to taste Extra Virgin Olive Oil
- 1 teaspoon Hot Paprika
- freshly ground Black Pepper
- 2 cloves Garlic
- 1 sprig Rosemary
- to taste Salt
Paprika chicken wings are very tasty pieces of chicken marinated with wine, paprika, garlic and rosemary and then cooked in a pan. They are really good, but also light and go well with any type of side dish, both raw and cooked.
The paprika chicken wings come very well in a non-stick pan, but if you have it you can also use the tajine, a particular earthenware pan with the conical shaped lid that has the characteristic of cooking meat at low temperature, in the environment wet. In this way it retains all its flavor and extreme softness.
Dab the chicken wings with kitchen paper to dry them well, then flame them to remove any remaining pens. To flame, you need to light the stove and pass the chicken over it so that the fire burns the small remaining feathers.
Put the wings in a baking dish and add the white wine. Stir them well a couple of times, then sprinkle with a little olive oil, the paprika, a generous grinding of pepper, the sliced garlic and the well-washed and dried rosemary leaves. Cover with plastic wrap and put in the fridge to marinate for at least 1 hour, but if you have the possibility, prolong the marinade even at 2 or 3 hours. In the middle of the marinade turn the chicken over. The chicken should be placed at room temperature at least half an hour before cooking, keep it in mind during preparation.
Put a non-stick pan on the heat with a little olive oil and heat it well.
Add the chicken wings and brown well on all sides.
Add the whole marinade, a pinch of salt, lower the lid and cook for 20 minutes over medium heat. Occasionally uncover and sprinkle the chicken with the cooking juices or turn it.
After the indicated time, raise the heat and brown, turning the chicken several times, until it is well browned. Serve immediately.