Best Paprika Chicken Wings Recipes

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ROASTED CHICKEN WINGS WITH SMOKED-PAPRIKA MAYONNAISE



Roasted Chicken Wings with Smoked-Paprika Mayonnaise image

Categories     Chicken     Appetizer     Marinate     Roast     Cocktail Party     Super Bowl     Kid-Friendly     Mayonnaise     Poker/Game Night     Gourmet     Small Plates

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Number Of Ingredients 13

3 pounds chicken wings (12 to 14)
3 garlic cloves
3/4 cup dry red wine
1/4 cup water
1 teaspoon sweet Spanish smoked paprika*
1 1/2 tablespoons Sherry vinegar
2 teaspoons sugar
2 teaspoons salt
For smoked-paprika mayonnaise
1/3 cup mayonnaise
1 teaspoon medium-dry Sherry
1/4 teaspoon sweet Spanish smoked paprika*
This spice comes in 3 strengths - sweet (which are used in this recipe), bittersweet and hot. Three mail-order sources that we've found are the Spanish Table (tel. 206-682-2827; email [email protected]), La Tienda (Web site: www.tienda.com/) and Dean & DeLuca (tel. 800-221-7714)

Steps:

  • Cut off wing tips, reserving for another use, and halve wings at joint. Put wings in a large sealable plastic bag. Finely chop garlic and add to bag with wine, water, paprika, vinegar, sugar, and salt. Seal bag, pressing out excess air. Marinate wings in bag in a large bowl, chilled, turning bag once, at least 8 hours and up to 24.
  • Preheat oven to 400°F.
  • Arrange wings in a roasting pan or large shallow baking pan large enough to hold them in one layer and pour marinade over them. Roast wings in middle of oven 30 minutes. Turn wings over and roast until marinade is reduced to a glaze and wings are golden brown, 25 to 30 minutes more.
  • Make mayonnaise:
  • In a bowl whisk together all mayonnaise ingredients. Serve wings with mayonnaise.

ROASTED CHICKEN WINGS WITH SMOKED PAPRIKA MAYONNAISE



Roasted Chicken Wings With Smoked Paprika Mayonnaise image

This recipe is from the July 1999 issue of Gourmet Magazine. These wings with a Spanish influence need to marinate for at least 8 hours. Gourmet suggests putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.

Provided by Chef Regina V. Smith

Categories     Chicken

Time 10h

Yield 12-14 wings

Number Of Ingredients 11

3 lbs chicken wings (12 to 14 large wings)
3 garlic cloves
3/4 cup dry red wine
1/4 cup water
1 teaspoon sweet spanish smoked paprika
1 1/2 tablespoons sherry wine vinegar
2 teaspoons sugar
2 teaspoons salt
1/3 cup mayonnaise
1 teaspoon medium-dry sherry
1/4 teaspoon sweet spanish smoked paprika

Steps:

  • Cut off wing tips, reserving for another use, and halve the wings at the joint.
  • Put wings in a large sealable plastic bag.
  • Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt. Seal bag, pressing out excess air.
  • Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
  • Preheat oven to 400°F.
  • Arrange wings in a large shallow baking pan large enough to hold them in one layer. Pour marinade over them. Roast wings in the middle of the oven for 30 minutes. Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
  • Make mayonnaise while wings are cooking:.
  • In a bowl whisk togehther all mayonnaise ingredients.
  • Serve wings with mayonnaise.

Nutrition Facts : Calories 295.1, Fat 20.3, SaturatedFat 5.4, Cholesterol 89.1, Sodium 517.7, Carbohydrate 3.1, Fiber 0.1, Sugar 1.3, Protein 21

PAPRIKA CHICKEN WINGS



Paprika Chicken Wings image

I love chicken wings because they are fast and easy to prepare and can make a delicious meal. I often create three different flavors of wings, arrange in a serving platter with kale or green leaf lettuce as a divider. Tuck your favorite dip in the middle and everyone thinks you ordered this from a deli! My husband and I often make about 12 wings with our favorite frozen pizza for TV night. NOTE; Please look for 'gourmet' paprika, I found a Spanish one that costs the same as the common brands yet tastes so much better.

Provided by toninalani

Categories     Chicken

Time 35m

Yield 6-12 wings, 2 serving(s)

Number Of Ingredients 4

6 -12 frozen chicken wings
garlic salt
pepper
paprika

Steps:

  • Defrost chicken wings.
  • Wipe dry with paper towels.
  • Season both sides with garlic salt, peper, and paprika.
  • Line toaster oven tray with foil.
  • Cook each side for 15-18 minutes at 400 degrees.
  • Serve with bottled Ranch or Blue Cheese dressing.

Nutrition Facts : Calories 326.3, Fat 23.5, SaturatedFat 6.6, Cholesterol 113.2, Sodium 107.3, Protein 26.9

GRILLED PAPRIKA CHICKEN WINGS WITH CHIMICHURRI



Grilled Paprika Chicken Wings with Chimichurri image

Chimichurri is the perfect accompaniment to chicken wings marinated in fragrant paprika and lightly charred on the grill. Jalapeno adds smoky notes of heat to this celebrated Argentinian sauce typically made with parsley, garlic, oregano, vinegar and olive oil.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

4 pounds chicken wings, split at the joint, wingtips removed and discarded
1/2 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons sweet paprika
Kosher salt and freshly ground pepper
3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1/4 cup ice cubes
1 jalapeno, stemmed, seeded and roughly chopped
Vegetable oil, for oiling the grill grates

Steps:

  • Combine the chicken wings, 1/4 cup of the olive oil and paprika in a large bowl, sprinkle liberally with salt and pepper then toss until evenly combined. Refrigerate for at least 2 hours or up to overnight.
  • Meanwhile, make the chimichurri: Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the remaining 1/4 cup plus 2 tablespoons olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.
  • Preheat a grill to medium. Brush the grill grates with vegetable oil. Grill the chicken wings, turning every 6 minutes, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.
  • Transfer the wings to a serving platter and season with salt to taste. Drizzle with some chimichurri sauce and serve the remaining sauce on the side.

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