Chicken wings take the top spot for many favorite food lists! This could be due to the versatility of wings. There are so many flavors and spice combinations to choose from that satisfy so many people’s cravings. If you are wing lovers like us, we recommend you give April Featured Chef Tori Sellon’s Chicken Wings with Spanish Style BBQ Sauce a try!
“These oven-baked chicken wings have a crunchy skin and flavorful Spanish style BBQ sauce. The recipe was designed to pair with a Spanish Rioja for WTSO’s weekly tasing pack. I hope you enjoy making them for your very own at-home Tapas happy hour.
I miss happy hour! It’s been over a year since I stepped foot into a restaurant and excitedly scanned a menu asking myself, “What will I have?” These Spanish style chicken wings nicely satisfy the happy hour craving at home.
The secret ingredient to making wings crispy in the oven is tossing them in a little bit of baking powder. Make sure though that you do not confuse it with baking soda! If you make that mistake your wings will have a funny off-putting taste.”
Chicken Wings with Spanish Style BBQ Sauce Recipe
Recipe By: Tori Sellon | Bon Vivant Food and Wine
USWM Shopping List: Chicken Wings
2-3 lbs of Chicken Wings
2 tsp baking powder
2 tsp salt or seasoning salt
Spanish Style BBQ Sauce Ingredients:
2 whole roasted Red Peppers from a jar
3 cloves garlic
1/4 onion grated
1 tsp cumin
1 tsp smoked paprika
1/4 tsp espelete (omit or sub cayenne )
1 tsp salt
1 tbsp Apple Cider Vinegar
Red Pepper Aioli Dipping Sauce Ingredients:
1/2 C Mayonnaise
2 tbs Spanish style BBQ sauce
1/4 C sour cream – optional
Preheat the oven to 450.
Step 1) pat the chicken skin dry with a paper towel. Then sprinkle the baking powder on the skin and toss them well to coat. Then season with salt or seasoning salt.
Place chicken wings on a parchment-lined baking dish and begin cooking. You will bake them for at least 30 minutes till the skin has become crispy. Exact timing varies depending on the size of the wings and oven.
Step 2) While wings start to cook, prepare the sauce by putting all the ingredients in a blender.
Step 3) Take the sauce you just made and simmer it on the stove top on low while the wings cook. This soften some of the sharp flavors of the onion and garlic.
Step 4) Once the skin on the wings are crispy, paint them with sauce using a pastry brush. If you don’t have a pastry brush you can also put the wings in a bowl and toss them. Return them to the baking tray once coated.
Step 5) Adjust your oven setting to broil to brown the wings further. Be careful not to burn them. They should brown and have charred spots but not burn. Once one side becomes browned, turn the wings and repeat this same broiling process on the other side.
Note that certain ovens sometimes have hot spots in their boilers. You may need to shuffle the wings on the baking tray to avoid having some burn and others not brown.
Once they are done, remove them from the tray and place on a serving plate.
Step 6) To make the dipping sauce simply add the red pepper sauce we just made to 1/2 c of mayonnaise.
Serve and enjoy with other Spanish tapas favorites.
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I’m chef Tori the founder of Bon Vivant Online Cooking School and Wine Education. In addition to professional developing recipes I go live from my kitchen twice a week and cook along with people all over the country interested in learning techniques for making fast real food meals. I love international cooking and we travel the world in our kitchens. However I also believe the food should be accessible and not overly complex. I try to mainly use easy to find ingredients that are just prepared in a new and fresh way.