Spanish Baked Chicken Wings with Honey and Smoked Paprika Recipe
Golden, slightly sticky oven-baked wings scented with smoked paprika and garlic, with a gently sweet note of honey. This is a Spanish twist on a party classic that disappears from the plate faster than you can put the tray down. The flavors are a bit like campfire-grilled meat, but without leaving the house.
These wings combine the smoky depth of Spanish-style paprika with the gentle sweetness of honey, creating a sticky, caramelized coating that tastes like grilled meat from a campfire—without needing a grill. They’re simple to prepare, perfect for feeding a crowd, and bake entirely in the oven.
Chef's tips
Dry the wings very thoroughly before marinating so the skin crisps up better in the oven. Don’t overcrowd the tray—if the wings are too close together, they’ll steam instead of roasting. For even more flavor, marinate them overnight in the fridge, turning once or twice so every piece absorbs the spices.
How to serve
Serve piled high on a large platter, sprinkled with fresh parsley. Add small bowls of dipping sauces—yogurt-garlic, lemon mayonnaise, or a spicy chili sauce. Pair with roasted potatoes, fries, or crusty bread to soak up the juices, plus a simple green salad or coleslaw for freshness.
Ingredients
- chicken wings - 1 kg
- honey - 2 tablespoons
- sweet paprika - 2 teaspoons
- garlic - 4 cloves
- lemon juice - 2 tablespoons
- olive oil - 3 tablespoons
- oregano - 1 teaspoon
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- hot paprika - 0.5 teaspoons
- parsley chopped - 2 tablespoons
Preparation
- Wash the wings and pat them completely dry with paper towels. If they have very long tips, you can cut them off at the joint with a knife.
- In a large bowl, mix the olive oil, honey, lemon juice, smoked paprika, hot paprika, salt, pepper and finely chopped garlic until you get a thick marinade.
- Add the wings to the bowl with the marinade and coat them thoroughly, preferably with your hands so every piece is covered. Cover and set aside for at least 30 minutes, or ideally 2–3 hours in the fridge.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper or lightly grease it with oil.
- Arrange the wings on the tray in a single layer, skin side up. Spread any remaining marinade from the bowl over the meat.
- Bake the wings for 30 minutes, then turn them over and bake for another 10–15 minutes, until well browned and the skin is crispy. If you want the skin more charred, turn on the grill function for the last 3–4 minutes.
- After removing from the oven, sprinkle the wings with chopped parsley and let them rest for 5 minutes so the juices settle. Serve hot.
Storage
Ostudzone skrzydełka przechowuj w lodówce w szczelnym pojemniku. Możesz je też zamrozić do 2 miesięcy; rozmrażaj w lodówce i podgrzewaj w piekarniku w 180°C przez około 10–15 minut, aż skórka znów będzie lekko chrupiąca.
