Step 1

Season the wings on both sides with a generous amount of salt, pepper and paprika

Step 2

Heat the olive oil in a large skillet over high heat. If you want your wings spicier, add a pinch of red pepper flakes to the oil.

Step 3

Working in batches, brown the wings on both sides, 3 - 4 minutes per side.

Step 4

While the wings are browning, chop the parsley, garlic and some salt together until it’s finely cut and well mixed. A food processor is good for this.

Step 5

If finishing on the stove, remove the browned wings to a plate. Otherwise arrange them in a casserole dish to finish in the oven.

Step 6

Add the chicken broth, brandy, parsley and garlic mix and bay leaves to the skillet to make a sauce. Bring the sauce to a simmer and cook for a few minutes to let it reduce slightly.

Step 7

If finishing on the stove, return the wings and any juices to the pan and reduce the heat. Put a lid on the pan and finish cooking the wings; another 10 - 15 minutes. Give the contents a good stir every once in a while, to keep the wings coated with sauce. The sauce will reduce slightly and get nice and sticky. Feel free to add more liquid if necessary.

Step 8

To finish in the oven, pour the sauce over the wings in the casserole dish or roasting tray and use tongs to give each piece a turn to cover in the sauce. Bake, uncovered, in a 350°F/180°C oven for 20 minutes or so or until the chicken is cooked all the way through. (165°F/75°C on a meat thermometer)

Step 9

Transfer to a platter to serve and spoon over as much of the pan sauce as you’d like.

Step 10

Serve with a nice crusty bread to wipe up the sauce and plenty of napkins.