BARCELONA WINGS (a tapa, about 24)
4 teaspoons ground cumin
2 teaspoons granulated (or powdered) garlic
2 teaspoons dried marjoram, crushed
2 teaspoons Spanish smoked paprika
2 teaspoons salt
4 pounds chicken wings (about 20 to 24), rinsed under cold water and patted dry with paper towels, wing tips removed and discarded, drumettes and wings separated at the joint
4 tablespoons olive oil
Smoked paprika mayonnaise to accompany
- Preheat the oven to 425*.
- Mix together the cumin, garlic, marjoram, paprika and salt in a small bowl. Rub spice mixture all over chicken. Pour olive oil into a large rimmed baking sheet or jellyroll pan and spread it around (if you line the sheet with aluminum foil, clean up will be easier). Roll chicken in oil until it is lightly coated on all sides, then arrange the wings neatly on the sheet in a single layer without touching.
- Bake 20 minutes. Flip the chicken over and bake another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature.
adapted from Kate Heyde, Great Bar Food at Home