These chicken wings need to marinate for at least 8 hours — we recommend putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.
The deep, almost beeflike flavor of these wings comes from the red wine in the marinade; both the wings and the mayonnaise get a boost from the Spanish smoked paprika.
Recipe information
Yield
Serves 6 as an hors d'oeuvre or 4 as a main course
Ingredients
For smoked-paprika mayonnaise
- This spice comes in 3 strengths — sweet (which are used in this recipe), bittersweet and hot. Three mail-order sources that we've found are the Spanish Table (tel. 206-682-2827; email tablespan@aol.com), La Tienda (Web site: www.tienda.com/) and Dean & DeLuca (tel. 800-221-7714)
Preparation
Step 1
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.
Step 2
Preheat oven to 400°F.
Step 3
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:
Step 4
In a bowl whisk together all mayonnaise ingredients. Serve wings with mayonnaise.
