Sizzling Garlic Chicken Wings

Ingredients

2 lbs. chicken wings, cut into drumettes and wingettes (I like to buy them already cut as “party wings”) and patted dry
½ tsp salt
½ tsp pepper
2 ½ tsp paprika
10 cloves garlic, 2 whole and 8 minced
5 Tbsp olive oil
½ cup sherry or brandy
¼ cup chopped parsley

Place chicken wings in a large bowl and toss with salt, pepper, and paprika to coat.
Smash the two whole garlic cloves. Heat oil in a large skillet and add chicken wings and the two smashed garlic cloves. Cook chicken for 3-5 minutes per side, until golden.
Add the remaining minced garlic to skillet and continue frying for 2 minutes.
Add sherry or brandy and continue cooking until most of the liquid is absorbed and the chicken is tender, 10-15 minutes.
Serve chicken wings in a bowl topped with lots of fresh chopped parsley.

To make ahead and re-heat:Remove wings from fridge and let come to room temperature for about 15 minutes.Heat oven to 350 degrees. Lightly spray a metal baking rack with cooking spray and place over a baking sheet (you may want to put a sheet of parchment paper or foil on baking sheet).Place wings on the rack. You can spritz them with a little bit of water if you want to help prevent them from drying out. Put in oven for 5 minutes. Flip wings and cook for an additional 5 minutes, until heated through.
Recipe adapted from seasaltwithfood and Traditional Spanish Cooking By Janet Mendel.