Alitas de Pollo al Horno

Golden, crispy skin with a deep smoky hue. The meat pulls away easily from the bone, infused with roasted garlic and woodsy paprika notes.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 691
• Protein: 49 g
• Carbs: 4 g
• Fat: 53 g

Ingredients

• 1000 g Chicken wingette ( cleaned )
• 4 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 1 tsp Oregano
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare the coating

   In a large mixing bowl, combine olive oil, smoked paprika, oregano, salt, and pepper. Finely mince the garlic and add it to the mixture along with the lemon juice.

2. Coat the poultry

   Add the chicken wings to the bowl. Mix vigorously by hand to ensure every piece is thoroughly coated in the bright red marinade.

3. Bake

   Preheat the oven to 210°C. Arrange the wings on a lined baking sheet, ensuring they don't touch to allow air circulation. Bake until the skin is tight and crispy.

4. Brown

   Place under the broiler for the last two minutes if necessary. The chicken fat should bubble and the paprika should turn a deep amber color.

Chef's tips

• Do not overlap the wings on the tray: if moisture gets trapped, the skin will soften instead of browning.
• For extra crunch, let them marinate in the fridge for 2 hours before baking.

Storage

Keeps for 3 days in the refrigerator. To reheat, place in a very hot oven for 5 minutes to restore the crunch.