Garlic chicken wings with mushrooms
August 9, 2015
This classic of the traditional Spanish cuisine has been one of my favourite dishes since I was very little. Chicken, rustic herbs and garlic, a lot of garlic! None of them could work without the other and they all contribute equally to obtaining a mind blower sauce. It is so good that I simply can't resist to dipping loads of bread in it (always thinking in making the life of my dishwasher easier, of course)
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 servings
Cut the chicken wings into portions. Every chicken wing is comprised by a wing tip, a wing flat and a drumette. For this recipe we are not interested in the tips, and we will discard them. However we do not like to throw anything away, instead save them in a bag in your freezer, as they will make a nice chicken stock together with some more bones and chicken carcases.
Take a large frying pan and add a generous dash of olive oil into it. Transfer the chicken into the pan, season with salt and cook for 30 minutes on a medium-high heat, until they start to brown evenly on both sides.