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Appetizer Recipes

Braised Chicken Wings in Garlic Sauce


Serve on Chinet Classic White Plates.

What You Need

  • 2 dozen chicken wings
  • Flour, for dredging
  • 2 Tablespoons paprika
  • Salt and pepper
  • 1/4 cup Spanish olive oil
  • Pinch red pepper flakes
  • Bay leaf
  • 2 lemons, halved
  • 10 cloves roasted garlic
  • 1/4 cup chopped fresh oregano
  • 1/4 cup Spanish sherry
  • 2 cups low-sodium chicken broth


  1. Rinse the chicken wings in cold water and pat dry with paper towels.
  2. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, and then dredge the wings in the flour.
  3. Heat oil in a skillet and brown the chicken wings on all sides.
  4. Remove the chicken from the pan and set aside on a platter.
  5. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry and chicken broth to the pan.
  6. Cook for 2 minutes to evaporate the alcohol.
  7. Return the chicken to the pan.
  8. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.



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