Salsa Chicken Wings

Salsa Chicken Wings

Welcome to another Spanish Tapas post, this is just one of a series I hope you have seen the others.

These spicy chicken wings are a welcome component of any Tapas spread, like most tapas dishes they are very simple to make and delicious.

The salsa is medium heat so if you want it to be hotter then just add more chillis.

You will need;

6 Chicken Wings

2 teaspoons - Smoked Paprika

For the Salsa;

20Gm - Chopped Tomatoes

1 – Onion (finely chopped)

2 cloves – Garlic (crushed or finely chopped)

1 – Red Chilli (deseeded and finely chopped)

Olive Oil

25 ml - White Wine Vinegar

Salt and Ground Black Pepper to taste

Cut the chicken wings in half at the joint and cut off the wing tip (the piece at the top of the picture) and discard.

Place them in a bowl, sprinkle over the smoked paprika and toss the wings in the paprika.

Heat a little olive oil in a wok or large frying pan and add the wings and any excess paprika.Cook on a medium heat for about 10 minutes stirring as you go to stop them sticking to the pan make sure they are cooked though then remove with a slotted spoon and set aside.

Fry the onion, garlic and red chilli in the juices that are left in the pan for about 3 to 4 minutes.

Now add the tomatoes and white wine vinegar, cook on a medium heat for about 10 minutes to reduce a little, then blend with a hand blender.

Don’t blend too much, then toss in the wings and add salt and pepper to taste.

Serve and enjoy.

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The Artist Tony Rose