Recipe By: Tyler Florence, on Food 911 (Food TV)
2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
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 large roasting pan on top of two burners on the stovetop 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 and use two large spoons to toss carefully to scatter the seasonsing over and around the wings. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved