Alitas de Pollo al Horno
Ingredients
- 1,000 gChicken wingette (cleaned)
- 4 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 1 tspOregano
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Golden, crispy skin with a deep smoky hue. The meat pulls away easily from the bone, infused with roasted garlic and woodsy paprika notes.
- 1
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
Add the chicken wings to the bowl. Mix vigorously by hand to ensure every piece is thoroughly coated in the bright red marinade.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. To reheat, place in a very hot oven for 5 minutes to restore the crunch.
