Dragon's Chicken Wings (Portuguese Style)

Dragon's Chicken Wings (Portuguese Style)
Recipe by Dragon

I've been getting requests for chicken wing recipes, so I thought I'd repost my own personal favourite recipe. I made a batch of these on the weekend and they didn't disappoint. Enjoy!
I've been making these chicken wings for years now. They have classic Portuguese seasonings and are savoury with just the right amount of heat. I dare you to just eat one. Double dog dare you! You can always adjust the heat in these wings by increasing/decreasing the cayenne pepper and red chili flakes.

Serves: 6 to 8

2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
4 lbs of uncooked chicken wings

1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.

2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.

3. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-15 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.

4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.


eatingclubvancouver_js said...

Oooh, Portuguese-style chicken wings! Looking at the ingredient list, I'm loving these already.

Anonymous said...

How absolutely lovely. That crunchy look makes it so appealing!

Unknown said...

always love chicken wings and these ones look yummy!

Anonymous said...

best part of the chicken;) superb seasoning :)

Emily said...

Omigosh, that's so weird. I was thinking about making chicken wings. It's a sign!

I've never made wings before...

These are broiled, which is good for my waist.

Peter M said...

Dragon....these are great! I've been Q-ing chicken similar to this would ground bay...a most welcome addition to my pantry...you've got taste, girl!

Darius T. Williams said...

Those ingredients are portuguese? I use some of those same ingredients when I fry and then smother chicken - lol. That's so hilarious to me. BUT, I think I could totally rock this recipe...but chicken wings are costing more like steak these days - lol.

Nate @ House of Annie said...

Those look fabulous! I will have to try these sometime. I love chicken wings!

DocChuck said...

Dragon, your wings recipe sounds very appetizing. And I, like you, have been enjoying "wings" for many years.

I even enjoyed chicken wings before the Anchor Bar made them famous, so to speak, and I am 66 years old.

And before that, my Grandmother (although long deceased, she would now be 116 years old) prepared "chicken wings" on a regular basis down in Houston, Texas.

But, Dragon, I gotta tell you . . . the last time I visited Portugal, no one there was eating or serving "chicken wings."

At least not as WE know "chicken wings."

Anonymous said...

Since I started buying whole chickens a couple months ago, I've been saving the wings rather than cooking them with whatever recipe I'm making... Now that I've got a few pounds worth I've started looking for a good recipe -- this might just be it! I like the simplicity of the preparation and all the spices... I might add some smoked paprika too... yum!

Dragon said...

js: They are really good!

noble: Just the way I like them. :)

mocha: You'll love these.

zita: thanks!

emiline: It was meant to be.

peter: Why thank you, sir.

darius: Yes, these are the types of seasonings in any Portuguese pantry, including my own. All the good stuff is expensive, eh? :)

nate-n-annie: Let me know how they turn out. Thanks!

docchuck: You're right, they don't traditionally serve chicken wings in Portugal but they do use these spices to season their chicken/pork/shrimp. I've just adapted it to chicken wings. My Dad is a 66 year old Portuguese man who just loves these. :)

jen: Smoked paprika sounds great. Let me know how they turn out.

Anonymous said...

Looks great - I'm glad I always have these spices on hand. I'll try it on other meats as well.

Thistlemoon said...

Those are some mean wings!

Deborah said...

I know I wouldn't be able to just eat one!! They sure do look good!

Anonymous said...

I'm always a little wary of recipes that ask you to leave your raw chicken out at room temperature for a while. Is there a reason why this is not dodgy? Like, is something in the marinade "cooking" the chicken, or something?

Or, alternatively, if you're paranoid like me, what would happen if you just put the wings straight from the fridge into the hot oven? Would it just take longer to cook?

test it comm said...

Those look good and the seasoning sounds tasty. Now I am craving some chicken wings.

Dragon said...

jude: It really works with roast pork as well.

jen: Mean and spicy.

deborah: I knew it!

camille: Thanks for visiting. I let them rest at room temperature so that they will cook quicker and more even. When broiling you have to be careful not to scorch the outside. If you put them in the oven right out of the fridge, it will take longer. Instead of broiling, cook them in a high oven (say 450) until they are almost done. Then turn on the broiler to get them crispy. Let me know how it turns out.

Kevin: You'll love these.

Jeanne said...

Mmmm, these sound like homemade Nando's (which both Nick and I adore...). We also have a fab BBQ chicken wings recipe, but it's more of a sticky marinade than a spicy one. Still, there's nothing better than chicken wings straight off the BBQ!

White Toast with Butter said...

I made these last night and they were fantastic!!!

Dragon said...

jeanne: Nando is a good portuguese boy!

andrew's mom: I'm so glad you liked them!

♥ mesa para 4 said...

Dragon your blog is great !!! Your chickenwings mouthwatering, we do the whole chicken like that, but you already know that...
Great photos...
From Portugal with love...

Dragon said...

mesa: Obrigada!

Laura Paterson said...

I used to holiday in Portugal a lot as a kid - these look so authentic - and are bringing back so many memories...!

Andrea Meyers said...

My first visit to your blog and I can't stop looking at those wings! We haven't done wings in a long time, but I think that's about to change. Saving this recipe! Thanks!

Anonymous said...

We are eating your wings for hors'deurve night (friday nite dinner). My husband and neighbor wanted me to thank you! Yum, perfect spice. Only problem is I can't post them as my own! he he

Anonymous said...

I look at what you present with a growing hunger. I find my desire to eat Portuguese to be almost insatiable.

halo said...

These are the best wings ever!!!
They are now a staple on our dinner table;-)
Thanks so much!!!

Elle said...

They look perfect! Just like wings should look...

The Cooking Ninja said...

ooh...cool. You broil them. Your chicken looks deliciously drooling good. :) Thanks for sharing your recipe with us.

wood baby crib said...

These looks fabulous! I like chicken over pork and beef and this one rocks! Thanks for sharing!

Ana Powell said...

I heard this recipe calling out for me.
Delicious and now I am felling home sick.
Great post x

Juliana said...

Oh! I love chicken wings, and Portuguese-style sure looks delicious...love the idea of baking and not frying :-)

Marisa said...

me encantan las alitas de pollo, y de esta manera seguro que también me gustan, besitos.

Sue said...

I love the look of this chicken wing. It doesn't look gooey like some do.
Your spice combo sounds great too. I am definitely going to try this one. Thank you for a great recipe.

Lo said...

Love the look of these wings -- but the idea of those flavors on a pork roast, now that's a fabulous idea too. So glad you shared these... finger food is always a good thing.

chantel2382 said...

Tried these today and found them way to salty :( they look fantastic though

Pamela said...

I am also Part Portuguese as my Dad was full Blooded and my Grandparents were from San Miguel!
My Grandma always did this to our chicken, Thanksgiving Turkey's, Roast Beef, and Roast Pork:

5 cloves minced garlic
1 Large Yellow Onion - Chopped
8 Shakes of Ground Cinnamon ( My Grandma Never use measuring spoons & I do not either as she taught me)
8 Shakes Ground Cumin
8 shakes Garlic Powder
1/4 Cup Dried Onion Bits
2 Cups Burgundy Red Wine
2 Tablespoons of Minced Fresh or Dried Leaf Parsley
1 (8 ounce Bottle) Heinz Ketchup (It has to be Heinz Brand!!!) or it won't taste the same!!! She used to use an 8 oz can tomato Sauce but as she came to this country ran out one day & subbed the Heinz Ketchup and it was so much more AMAZING than the plain tomato sauce she never went back to just the sauce!!!
Garlic Salt to taste
Ground Black Pepper to taste
Boneless & Skinless Chicken Breasts or 1 Whole Chicken Cut Up or Chicken Meat of Choosing.
Carrots Peeled & Cut into Logs
Red or White Potatoes peeled & sliced in half


In a large Roasting Pan Put all the above in pan.Stirring the wine, ketchup, Onion & seasonings to mix. Add Meat & add enough Water to cover all the chicken parts by about 1 inch. Cover & Bake in a 350 degree pre-heated oven.

Place in a 350 degree oven and bake for the 1st hour...After 1st hour add Carrots and cover & bake another 30 minutes ...Now add your peeled Red or White halved & peeled potatoes and cook another 1 hour basting & checking throughout the cooking time. Taste & add more salt to taste as needed. Serve hot!
This dish is a huge hit at all our family gatherings and is always requested at Every Thanksgiving Holiday as the way we roast our Turkey, at Christmas for our Roast Beef & at Easter for our Roast Pork!
The house smells AMAZING and all the neighbors comment & want it!...as the smells drift across our neighborhood! EVERYONE LOVE this!!!
Hope you try it...it may sound weird but it really is the most AMAZING way to cook meat!!!

Pamela Goulart

AnnG said...

I will definitely try these. They look delicious. Thank you!

Stu said...

A tablespoon of salt seems very excessive. Better to start with about a teaspoon, and adjust from there. It's a lot easier to add later than try to take away. I've never seen anything like these in Portugal, and I've been there dozens of times. Including Açores and Madeira. As for heat, this can be adjusted with some piri piri after the fact. Again, it's easier to add than take away. I grow, dry, and grind my own cayenne, so it's a lot hotter than the commercial stuff because of its freshness. I'll definitely try this recipe in the very near future. Muito obrigado.

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