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.

Ingredients

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

Step-by-step instructions

1
Cut off wing tips, reserving for another use, and halve the wings at the joint.
2
Put wings in a large sealable plastic bag.
3
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.
4
Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
5
Preheat oven to 400°F.
6
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.
7
In a bowl whisk together all mayonnaise ingredients.
8
Serve wings with mayonnaise.

Source: food.com

Original recipe ↗

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