Paprika Chicken Wings Food

PAPRIKA CHICKEN WINGS

Steps:

• Defrost chicken wings.
• Wipe dry with paper towels.
• Season both sides with garlic salt, peper, and paprika.
• Line toaster oven tray with foil.
• Cook each side for 15-18 minutes at 400 degrees.
• Serve with bottled Ranch or Blue Cheese dressing.

SPANISH SMOKED PAPRIKA WINGS

Steps:

• Preheat the oven to 425°F.
• Mix together the cumin, garlic, marjoram, paprika, and salt in a small bowl. Rinse the chicken pieces and pat dry. Rub the spice mixture all over the chicken. Pour the olive oil onto a large baking sheet and spread it around. Roll the chicken pieces in the oil until lightly coated on all sides, then arrange them neatly in a single layer without touching.
• Bake for 20 minutes. Flip the pieces over and bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature.

ROASTED CHICKEN WINGS WITH SMOKED-PAPRIKA MAYONNAISE

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. Put wings in a large sealable plastic bag. Finely chop garlic and add to bag with wine, water, paprika, vinegar, sugar, and salt. Seal bag, pressing out excess air. Marinate wings in bag in a large bowl, chilled, turning bag once, at least 8 hours and up to 24.
• Preheat oven to 400°F.
• Arrange wings in a roasting pan or large shallow baking pan large enough to hold them in one layer and pour marinade over them. Roast wings in middle of oven 30 minutes. Turn wings over and roast until marinade is reduced to a glaze and wings are golden brown, 25 to 30 minutes more.
• Make mayonnaise:
• In a bowl whisk together all mayonnaise ingredients. Serve wings with mayonnaise.

OVEN CRISP CHICKEN WINGS

Steps:

• Cut wings at joints.
• Preheat oven to 425 degrees.
• Be sure wings are thawed and dry them well with paper towels.
• Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
• Shake to mix ingredients and add wings.
• Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
• Add wings to pan and turn to coat.
• Bake for 30 minutes.
• Turn wings over and bake for 15 more minutes or until crispy and done.

ROASTED CHICKEN WINGS WITH SMOKED PAPRIKA MAYONNAISE

Steps:

• Cut off wing tips, reserving for another use, and halve the wings at the joint.
• Put wings in a large sealable plastic bag.
• 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.
• Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
• Preheat oven to 400°F.
• 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.
• Make mayonnaise while wings are cooking:.
• In a bowl whisk togehther all mayonnaise ingredients.
• Serve wings with mayonnaise.