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Season the wings on both sides with a generous amount of salt, pepper and paprika
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.
Working in batches, brown the wings on both sides, 3 - 4 minutes per side.
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.
If finishing on the stove, remove the browned wings to a plate. Otherwise arrange them in a casserole dish to finish in the oven.
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.
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.
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)
Transfer to a platter to serve and spoon over as much of the pan sauce as you’d like.
Serve with a nice crusty bread to wipe up the sauce and plenty of napkins.