Bursting with flavors of garlic, lemon, and a touch of spice, these Baked Spanish Chicken Wings With Garlic are perfect for your next football watching party or casual get-together. This easy recipe combines classic Spanish ingredients with the crispy texture of baked chicken wings. Get ready to elevate your appetizer game with these unique and delicious chicken wings!
Our family loves chicken wings. It's a favorite to order for an app, or to make on game day. And while we love the classic flavors, sometimes we want something a little different. These Spanish style wings are a nice departure from your normal Buffalo wings. The combination of the juicy chicken with garlic, spices, and zesty lemon juice creates a simple but sophisticated flavor that makes these wings a bit more fancy (if you can call chicken wings fancy!). Plus, baking the wings ensures a healthier twist without sacrificing the crunchiness that everyone loves. We've made these Spanish chicken wings no less than 3 times in the last month and they're quickly becoming one of our favorite easy recipes for wings!
Why This Recipe Works
- Pollo al Ajillo. This literally translates to garlic chicken in Spanish and is a classic Spanish tapas dish for a reason (it’s delicious!). This version, in wing form, is a fun way to enjoy these authentic Spanish flavors.
- Crispy Texture. Baking powder is the secret ingredient that results in irresistibly crispy skin, making these wings a favorite in our family.
- Healthier Option. Baking the wings instead of frying reduces the overall fat content, making it a guilt-free indulgence.
- Easy. There are a couple of steps to this dish (marinating the chicken, and then baking them), but overall it’s super simple to prepare. Simply marinate, bake, then toss with sauce.
- Unique. I love that these wings are different from the normal buffalo wings. It’s a great version to serve up alongside other chicken wing flavors.
- Uses easy ingredients. You’ll find mostly pantry staples in the ingredient list below, making this a super simple meal to shop for, and to make.
- Great for football season! Not only do these look and taste great as part of a Spanish tapas meal, but they’re casual enough to serve as an app for football season or when tailgating.
Here are the key ingredients you’ll need to make these mouthwatering Spanish style chicken wings:
- Chicken Wings. You can buy fresh or frozen, and use whatever cut you like. I usually use a combination of wings and drumettes. (Costco sells a giant bag of frozen chicken wings that's great to use for parties or just to keep on hand for when you have the craving!)
- Spices. Salt, Paprika, and Oregano combine with lemon juice to make a simple marinade that gives these wings amazing flavor and make them ultra tender and juicy.
- Baking Powder. The secret ingredient! Dusting the wings with baking powder gives them that crispy finish that you can normally only get with frying. I've tried making these wings both with the baking powder and without and always come back to the baking powder method.
- Garlic Sauce. I combine garlic, spices, brandy, and chicken stock to make a delicious sauce that cooks down beautifully and coats the wings in a sweet and spicy flavor.
- Lots of napkins! These wings come out slightly sticky so you'll want to have some napkins on hand when you serve them!
How To Make Baked Spanish Chicken Wings
Prepare the marinade. In a small bowl, combine the smoked paprika, oregano, salt, and lemon juice. Mix until well blended.
Marinate the wings. In a large bowl, place the chicken wings and pour the marinade over them. Toss to coat the wings evenly. Let them marinate for at least 30 minutes, or for even more flavor, marinate them in the refrigerator for up to 4 hours.
Add the baking powder. Drain the marinate from the wings and place them in a clean bowl. Toss with the baking powder. (Don't coat the wings heavily - just a light dusting will do the trick to make these super crispy when baked!)
Preheat your oven. Preheat your oven to 425°F (220°C) and place a wire rack on a large baking tray. Baking the wings on a rack helps ensure that the wings cook evenly and stay crispy.
Bake. Place the chicken wings on the wire rack, ensuring they are in a single layer, with the skin side up. This will help them get crispy all around. Bake the wings in the preheated oven for about 25 minutes, turning them once about halfway through the cooking time.
Prepare the garlic sauce. While the wings are baking, heat a medium saucepan over medium heat. Add the chicken broth, brandy, garlic, parsley, cayenne and salt. Bring the sauce to a simmer, then reduct the heat slightly and cook for a few more minutes or until the sauce reduces and becomes a little bit thicker.
Add the sauce. Remove the wings from the oven and toss with the sauce, stirring well to coat. The wings won't be completely cooked yet, but adding the sauce at this point will make them nice and sticky once they're finished.
Finish cooking. Return the wings to the oven and cook for an additional 20 minutes, or until the wings are fully cooked and the sauce is sticky.
Garnish. Once the wings are done baking, sprinkle them with crushed red pepper flakes and more chopped parsley before serving.
- Add some spice. If you like your wings on the spicier side, feel free to add more cayenne pepper to the sauce.
- Sour cream dip. Serve the wings with a side of sour cream mixed with a little lemon juice for a cool contrast to the spicy garlic sauce.
- Air fryer. If you're looking for an even healthier option, you can air fry the wings at 375°F (190°C) for about 25-30 minutes, flipping halfway through. Then just toss with the warm sauce and serve.
- Chicken wings. If you're not in the mood for wings, the marinade and sauce still work well with other cuts. You can use larger cuts of chicken, such as drumsticks, breasts, bone-in thighs or even a whole chicken, but adjust the cooking time accordingly.
- White wine. You can substitute the chicken stock for white wine in the garlic sauce for a slightly more acidic flavor.
- Herbs. If you don't have oregano or parsley on hand, some fresh thyme would be a good substitute for these herbs.
- Use a meat thermometer to ensure that the chicken wings reach an internal temperature of 165°F (74°C) for safe consumption.
- When marinating the wings, cover the bowl with plastic wrap or a lid to prevent the garlic aroma from overpowering your refrigerator.
- To make clean-up easier, line the baking sheet with aluminum foil or parchment paper.
Frequently Asked Questions
Yes, you can marinate the wings in advance and even bake them ahead of time. Reheat them in the oven or air fryer before serving for the best crispy texture.
The level of spiciness can be adjusted by adding more or less cayenne pepper. The recipe as written has a mild to moderate spice level. (My youngest isn't a fan of spice and he still loved these wings!)
While boneless chicken can be used, bone-in wings are recommended for the best flavor and texture.
Serve them with a side of Spanish rice, a fresh salad, or some crusty bread to soak up the delicious garlic sauce. If you're serving these as a game day app, pair them with other favorites like these Louisiana Voodoo Fries, Yukon Gold Potato Chips, or Fried Mashed Potato Balls.
Yes! To make these in the air fryer, set the temperature to 375°F (190°C) for about 25-30 minutes, flipping halfway through. Then just toss with the sauce when they're fully cooked.
These Baked Spanish Chicken Wings With Garlic are the perfect fusion of classic Spanish flavors and the beloved crispy texture of wings. It's an easy recipe to make for your next game day app, or your next party or get together.
Give these wings a try, and if you do, let me know what you think in the comments below. And don't forget to tag with a pic @frontrangefed on Instagram.
More Easy Appetizers
- Cheesy Crescent Roll Garlic Knots
- Spanish Sliders With Chorizo And Roasted Red Pepper
- Homemade Yukon Gold Potato Chips
- Firecracker Meatballs
- Fried Mashed Potato Balls With Bacon And Cheese
- Louisiana Voodoo Fries
- Sheet Pan Nachos With Chorizo
Baked Spanish Chicken Wings Recipe With Garlic
For The Marinade
- 2 lbs chicken wings (about 12 whole wings)
- 1 teaspoon smoked paprika
- 2 teaspoon dried oregano
- ½ teaspoon salt
- ½ tablespoon lemon juice
- 1 tbsp baking powder
For The Garlic Sauce
- 6 cloves garlic, minced
- 3 tbp chopped parsley (plus more for serving)
- ½ teaspoon cayenne pepper
- ¼ cup brandy, cognac or armagnac
- ½ cup chicken stock
- 1 teaspoon red pepper flakes (optional)
- Mix the paprika, oregano and salt in a small bowl to make a rub. Sprinkle over the chicken wings and rub well. Add the lemon juice, and toss to combine. Allow to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat the oven to 425. Line a baking sheet with aluminum foil and place a wire rack on the top. Spray lightly with cooking spray.
- Remove the wings from the marinade and place them in a bowl. Toss with baking powder.
- Arrange the wings skin side up in a single layer on the rack.
- Bake for 25 minutes, turning once halfway through.
- Meanwhile, make the sauce. Combine the chicken broth, brandy, garlic, parsley, cayenne and salt in a medium sauce pan. Bring to a simmer and cook for a few minutes, allowing the sauce to reduce.
- Remove the wings from the oven then toss with the sauce, stirring well to coat.
- Return the wings to the oven and cook for an additional 20 minutes, until the chicken is fully cooked and the sauce is sticky.