The Best of the Best Cookbook by the Editors of Food & Wine, presents recipes from the top cookbooks of 2008, including Spanish Smoked Paprika Wings; Soup of Fregula with Baby Clams; and Sichuan Boiled Dumplings with Spicy Dipping Sauce.
Serves 4 as bar bites
In this super-easy recipe, wing pieces roast in just a few well-chosen spices until they're golden-crisp and completely irresistible. Supermarkets sell packages of chicken wing pieces, either the center pieces or drummettes, with the tips already removed.
If you've never cooked with it before, lusty Spanish smoked paprika will change your life. Find it in specialty food stores, or order it online. I prefer the sweet, mild (rather than hot) variety for this finger-food dish, but take your pick. Even regular unsmoked paprika makes a bold statement, so don't skip over this recipe just because smoked paprika isn't handy.
1. Preheat the oven to 425°F.
2. 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.
3. 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.
This page created September 2008
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