Spanish Baked Chicken Wings with Paprika and Lemon Recipe
These juicy wings baked with smoked paprika, garlic, and lemon are reminiscent of tapas from bars where you order them to share with friends. The skin is lightly crispy, the meat tender, and the flavor combines smoky paprika with refreshing lemon. Perfect for movie night or watching a game at home.
A simple, oven-baked way to get tapas-style Spanish wings at home, with a balance of smoky paprika and bright lemon that works both as a snack and a main dish.
Chef's tips
Drying the wings very thoroughly before marinating helps the skin crisp up better. Don’t overcrowd the tray—if the wings are too close together, they will steam instead of roast. For extra flavor, marinate them overnight.
How to serve
Serve on a large platter with toothpicks or small plates for sharing. Add a bowl of olives, crusty bread, and a green salad to turn them into a simple tapas-style spread.
Ingredients
- chicken wings cut at the joints, tips can be removed - 1 kg
- garlic pressed through a garlic press - 4 cloves
- smoked paprika sweet or semi-hot - 2 teaspoons
- hot paprika optional, for heat - 0.5 teaspoons
- lemon juice freshly squeezed - 2 tablespoons
- lemon zest grated, only the yellow part - 1 teaspoon
- olive oil - 3 tablespoons
- salt level, for the marinade - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- rosemary dried needles or fresh, finely chopped - 1 teaspoon
Preparation
- Rinse the wings and pat them completely dry with paper towels. If they have long tips, cut them off at the joint with a knife.
- In a large bowl, mix the olive oil, lemon juice and zest, pressed garlic, smoked paprika, hot paprika, salt, pepper, and rosemary until you get a thick marinade.
- Add the wings to the bowl with the marinade and coat them thoroughly, preferably with your hands so the seasoning reaches every part. Cover and set aside for at least 20 minutes, ideally 2–3 hours in the fridge.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper and arrange the wings in a single layer, skin side up.
- Bake for 35–40 minutes, until the skin is well browned and crispy and the meat near the bone is no longer pink. Halfway through baking you can turn the wings so they brown evenly.
- After removing from the oven, let the wings 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; po rozmrożeniu podgrzej w piekarniku, aby skórka znów była lekko chrupiąca.
