Serves 4
10 minutes prep, 10 minutes cooking, 20 minutes total

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.


  • 400g (14oz) chicken wings
  • 1 lemon
  • 3 tbsp extra virgin olive oil
  • 4 sprigs fresh thyme
  • 1 head of garlic, cut in half
  • a pinch of sweet pimentón (sweet smoked paprika)
  • 3 tbsp honey
  • 2 tbsp chopped fresh coriander (cilantro) leaves
  • sea salt and freshly ground black pepper

ALT INFOSpanish 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.

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Recipes excerpted with permission from Spanish Made Simple by Omar Allibhoy, published by Quadrille May 2017.