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Export 8 ingredients for grocery delivery
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.
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