I am yet to meet someone who doesn’t like chicken wings. Traditionally this recipe was made using the whole chicken, however it is so much more shareable when made with wings.
Spanish Made Simple
by Omar Allibhoy
Bring a pan of water to the boil, add the chicken wings and boil for 5 minutes. Remove and drain on kitchen paper for 5 minutes.
Meanwhile, zest the lemon, halve it and squeeze out the juice, but don’t throw the rest of it away.
Heat the oil in a frying pan over a high heat. Add the thyme sprigs, chicken wings, squeezed lemon halves and the garlic and fry for a couple of minutes on each side. Sprinkle the pimentón over the chicken and after 10 seconds drizzle the lemon juice and honey into the pan. Season with salt and pepper.
Continue to sauté the chicken until cooked through, allowing the liquid to reduce while making sure the wings are fully coated in the glaze. Add the lemon zest right at the end as it turns bitter if added too early and loses its fragrance quite quickly.
Sprinkle with the chopped coriander and sea salt before serving.
* * *
Recipes excerpted with permission from Spanish Made Simple by Omar Allibhoy, published by Quadrille May 2017.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.