Step 1

Start by preheating your oven to 200°C (375°F).

Step 2

Rinse and dry the chicken wings with a kitchen (or paper) towel, then season with salt and ground black pepper.

Step 3

Using a medium or large skillet, heat oil over medium-high heat.

Step 4

Once the oil is ready, add the seasoned chicken carefully.

Step 5

Brown the chicken on both sides, then place them on a plate, and set aside.

Step 6

Remove some of the oil left in the pan and leave just about 2 tablespoons of oil --- enough to saute the garlic and onion.

Step 7

Adjust the heat to medium and add the garlic and onion.

Step 8

Cook until the onions softened.

Step 9

Add the chopped dates, sweet paprika, salt, pepper, and thyme.

Step 10

Mix and cook for about 3 to 4 minutes.

Step 11

Turn the heat back to medium-high, then put the browned chicken wings back into the pan.

Step 12

Pour sherry into the chicken.

Step 13

Mix to combine, leave uncovered, and let the sherry evaporate.

Step 14

The sauce will be noticeably thicker once most of the sherry has evaporated.

Step 15

Mix to ensure that the chicken wings are coated with the thickened sauce.

Step 16

Taste and adjust the seasoning, if needed.

Step 17

Place the skillet in the oven for 20 to 25 minutes.

Step 18

After the first 10 minutes, take the skillet out and mix the chicken to turn the other side up.

Step 19

Place the skillet back in the oven and finish cooking.

Step 20

Serve your Spanish sweet and sticky chicken wings with some chopped parsley on top, if preferred.