We incorporate smoked Spanish paprika, honey, sesame, and sherry vinegar with Spanish olive oil to give a nice kick to the taste buds and a knowing nod to the North African influences on the flavors of Andalusia.
- 30-40 each chicken wings
- 3 cups Olive oil
- 1 cup sherry vinegar
- 1 Tablespoon of smoked sweet paprika
- ½ Tablespoon smoked spicy paprika (you can substitute 1 teaspoon of cayenne)
- 2 Tablespoons honey
- 1 Tablespoon sesame seeds
- 1 Tablespoon chopped rosemary
- Black pepper, to taste
- Coarse salt (for grilling)
- The basic ratio for a marinade is three parts oil for one part vinegar, so in this recipe, a total of four cups of marinade (olive oil plus vinegar) should be enough to fully cover 30-40 chicken wings. Simply whisk all of the ingredients (except the salt) together well and taste before adding the chicken. If it’s too acidic, add a little more oil. If it is flat, splash in some more vinegar. If you want more spice, kick it up. Next, toss the chicken with the marinade in a glass or stainless steel container, cover it by pressing plastic wrap onto the surface of the meat, and refrigerate overnight. Remove the chicken wings from the refrigerator and from the marinade 30 minutes before grilling to allow them to warm up slightly. Season the chicken with coarse salt and grill over a moderate flame until just cooked through to the bone.