Spanish Tapas Chicken Wings with Tomato Dressing
These Spanish-style chicken wings are a little different from the saucy or crispy wings I usually make. They are seasoned with garlic, cumin, Spanish smoked paprika and air fried until golden, and then topped in a fresh tomato, basil, olive oil, and white wine vinegar dressing.
The wings are normally chilled after cooking and brought back to room temperature before serving, making them perfect for a tapas spread, party, or relaxed gathering. You can prepare them several hours ahead and simply take them out of the refrigerator before your guests arrive. But… in typical Belqui fashion I wanted these nice and hot. And that is how I served them. I am not known for following rules and this recipe is a testament to that. I even added more more seasoning after it was done. So here I go again, against the grain.
What Are Tapas?
Tapas are small dishes traditionally served in Spain and are meant to be enjoyed alongside other appetizers. A tapas-style meal may include meats, cheeses, olives, seafood, vegetables, and plenty of bread for sharing.
These chicken wings fit right into that style of eating. Serve them as one of several small dishes or make them the main appetizer for your next gathering.
To Serve Them Chilled
For a more traditional preparation, pour the tomato dressing over the hot wings and toss to coat. Let them cool completely, then cover and refrigerate for about 4 hours. Remove the wings from the refrigerator 30 to 60 minutes before serving so they can come to room temperature.
What to Serve with Spanish Chicken Wings
Turn these wings into a full tapas-style spread by serving them with:
- Marinated olives
- Spanish cheeses and cured meats
- Crusty bread
- Roasted peppers
- Garlic mushrooms
- Spanish tortilla
- Patatas bravas
You can also serve them with a simple green salad or roasted potatoes for a casual lunch or dinner.
Check out my other chicken wing recipes!
Italian Glazed Chicken Wings
Latin Style Tempura Chicken Wings
Dominican Fried Chicken Wings
Marsala Chicken Wings with Pancetta
Equipment
- air fryer optional
Ingredients
- 3/4 cup Spanish olive oil or extra-virgin olive oil divided
- 1 tsp cumin
- 2 tbsp garlic minced
- 8 chicken wings whole
- 2 tbsp Spanish Smoked Paprika
- salt to taste
- black pepper to taste
For the topping
- 2 large tomatoes peeled, seeded, and diced
- 4 tbsp white wine vinegar
- thinly sliced fresh basil to taste
Instructions
- If using air fryer, cook according to instructions for full chicken wings. I fried mine in my oven, that has an air fryer function, at 425°F for 20 minutes skin side down and the turned over and air fried for another 20 minutes, until the wings reached the golden color I wanted.
- * Make sure to season as instructed before following the cooking instructions.
- If cooking in the oven, preheat to 375°F.
Seasoning the wings
- Combine 2 tablespoon of olive oil with garlic, cumin, smoked paprika, salt and pepper in a shallow dish.
- Cover and marinate for 15 minutes.
- Place wings, skin side down, on a lined baking sheet with a rack on top for best results. Cook for 25 minutes.
Start tomato basil dressing
- In a bowl, combine the tomatoes, vinegar, basil, and remaining olive oil. Season to taste. Set aside.
- Turn wings over and cook for another 20 minutes or until golden to your liking.
- Once wings are done, place then in a serving dish. Pour the tomato dressing over the wings.
- Top with chopped basil and enjoy!
