Recipe by Paula.
I've been making these chicken wings for years now. They have classic Portuguese seasonings and are savoury with just the right amount of heat. I dare you to just eat one. Double dog dare you! You can always adjust the heat in these wings by increasing/decreasing the cayenne pepper and red chili flakes.
Serves: 6 to 8
Ingredients:
2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
4 lbs of uncooked chicken wings
Directions:
1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.
2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.
3. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-15 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.
4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.
I've been making these chicken wings for years now. They have classic Portuguese seasonings and are savoury with just the right amount of heat. I dare you to just eat one. Double dog dare you! You can always adjust the heat in these wings by increasing/decreasing the cayenne pepper and red chili flakes.Serves: 6 to 8
Ingredients:
2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
4 lbs of uncooked chicken wings
Directions:1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.
2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.
3. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-15 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.
4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.
These are excellent. I've used your Portuguese wings recipe a number of times now. This is now my go-to wing recipe and my go-to way of cooking wings. Thanks for posting.
ReplyDeleteSo glad you enjoy them, Marc!
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ReplyDeleteBroil instead of bake? I feel like it would burn.
ReplyDelete