Garlic-sizzled chicken wings

I love to eat chicken wings in smoky bars late at night, but they’ve never been something I considered making at home. When a party is involved, however, you have to turn to what works – and chicken wings are the perfect finger food. So I learned, when I made these garlic-sizzled chicken wings.

I first saw the recipe on We Are Not Martha, and I figured if these ladies can do it, so can I! It actually was super simple and EVERYBODY at the Christmas Sweater Party loved them. The only bad part was cutting up the chicken wings, which I did with my French chef’s knife. A heavy bone cleaver would have been better…Santa?

These things are covered in garlic, but you’ll be surprised how not-overpowering it is. Perhaps it’s the paprika rub or the way they steam in brandy at the end. It’s just a good combination. I’ll be making these for my next party.


2-3 lbs. chicken wings, tips removed and divided between the two joints (drumette and wing)

Sea salt to taste

Freshly ground black pepper, to taste

2 1/2 tsp. paprika

8 cloves of garlic, chopped, 2 cloves of garlic whole

5 T olive oil

1 bay leaf

1/2 c. brandy

Chopped parsley, for garnish

Rub the chicken with paprika, salt and pepper.

Heat large frying pan over medium and add oil. Add chicken and two smashed cloves of garlic, skins still on. Fry until chicken is golden on both sides. Add chopped garlic and saute for until golden. Add the brandy and bay leaf and continue cooking until most of the liquid is absorbed and chicken is tender, 15-20 min. Transfer to a serving platter and sprinkle with parsley.

That’s it, my friends. And it’s finger-licking good.

Enjoy! xoxo


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