Alitas de Pollo al Ajillo

Ingredients

• 22.5 mlolive oil
• 4chicken wings, halved
• 6 clovesgarlic
• Juice of 1/4 lemon (optional)lemon
• 60 ml (1/4 cup)white wine
• 60 ml (1/4 cup)chicken stock or water
• To tastesalt and black pepper
• To tastefresh thyme, preferably
• 1 sprigrosemary

Instructions

1. 1

   Gather ingredients

   Set out and measure the ingredients before you begin.

2. 2

   Prepare garlic

   Leave the garlic cloves whole, or lightly crush them while keeping their skins on.

3. 3

   Brown the wings

   Heat the oil in a frying pan over a medium-high heat and add the chicken wings.

4. 4

   Add herbs

   Add the thyme, rosemary and garlic to the pan.

5. 5

   Season well

   Season with salt and pepper to taste, then turn the wings and aromatics to combine.

6. 6

   Cook until golden

   Cook the chicken until golden, about 10 minutes or longer, turning it occasionally.

7. 7

   Add the wine

   Reduce the heat to medium and pour in the white wine.

8. 8

   Deglaze the pan

   Use a wooden spoon to loosen the browned bits from the bottom of the pan.

9. 9

   Add liquid

   Stir in the lemon juice and chicken stock or water. Taste the sauce and add more salt or pepper if needed.

10. 10

    Cover and finish

    Turn the heat to low, cover the pan and cook for 8–10 minutes, or until the chicken is cooked through.

What are garlic chicken wings?

Chicken wings cooked with garlic are a familiar home-style dish across many cuisines, rather than a recipe tied to one particular origin. This version builds flavour in a frying pan: the wings brown first, then finish covered with herbs, wine, lemon and stock.

The browning creates savoury bits on the pan that are loosened into the cooking liquid. Garlic and rosemary lend a fragrant, robust flavour, while lemon brings a fresh edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 29g protein, 2g carbs, 32g fat.

The chicken supplies most of the protein, while its skin and the olive oil contribute much of the fat. The small amount of wine and any side dish provide most of the carbohydrates; stock, salt and seasoning determine much of the sodium. Pair the wings with vegetables and a measured serving of potatoes or rice for a more balanced plate.

The ingredients that matter

Chicken wings: Halving them makes them easier to handle in the pan and gives more surface area for browning. Turn them now and then so they colour on more than one side.

Garlic and herbs: Whole or lightly crushed, skin-on garlic softens as it cooks and perfumes the oil without needing to be finely chopped. Fresh thyme and a rosemary sprig give the sauce its herbal character.

Wine and stock: White wine loosens the browned pan residue, while stock or water gives the wings liquid to finish cooking in. Lemon juice is optional, but adds a bright note.

Getting a good golden colour

Let the pan heat before adding the wings, and give them time to brown before stirring. If the chicken is moved constantly, it may not develop much colour.

The wings should be golden after about 10 minutes or longer, as the method specifies. Keep an eye on the heat so the garlic and herbs do not scorch while the chicken browns.

Deglazing the pan

Once the wine is in, scrape the bottom of the pan with a wooden spoon to release the browned bits. These carry concentrated chicken flavour into the sauce.

Scrape gently rather than letting the liquid boil away before adding the stock or water. The recipe calls for both liquids to be stirred in before the covered finishing stage.

How to check the chicken

After the covered 8–10-minute finish, check the thickest part of a wing near the bone. The meat should be cooked through, with no raw-looking flesh; if needed, continue cooking gently until done.

The pan should still hold some liquid for spooning over the wings. If it looks dry before the chicken is ready, lower the heat and check that the pan is covered.

Timing and serving

The stated total time is 28 minutes, including about 10 minutes or more to brown the wings and a further 8–10 minutes covered. The browning stage can take longer depending on the pan and the size of the wings.

Serve the wings with bread, rice or potatoes to make the most of the garlicky sauce. A crisp green salad or simply cooked vegetables make a fresh accompaniment.

Recipe notes & tips

• Pat the wings dry before they go into the pan to help them brown.
• Keep the garlic cloves whole or only lightly crushed, as directed, so they do not cook too quickly.
• Use a pan large enough to give the wings room to colour.
• Scrape up the browned residue when you add the wine for a more flavourful sauce.
• Taste the sauce after adding the stock or water before adding extra salt.
• Check the chicken near the bone before serving, as wing sizes can vary.

Variations

• Use water: Replace the chicken stock with the same amount of water, as the recipe allows.
• Skip the lemon: Leave out the optional lemon juice for a softer, less tangy sauce.
• Add extra thyme: Use a little more fresh thyme for a stronger herbal flavour.
• Serve with bread: Choose crusty bread to mop up the pan sauce.
• Add vegetables: Serve with green vegetables alongside the wings for a fresher plate.

Common mistakes to avoid

• Crowding the pan: The wings may steam rather than brown; use a pan with enough room to turn them.
• Stirring too often: The chicken needs contact with the hot pan to colour; turn it only from time to time.
• Burning the garlic: Keep the heat controlled and add the wine once the wings are golden.
• Skipping the scrape: Loosen the browned bits after adding wine so they become part of the sauce.
• Cooking uncovered at the end: Cover the pan on low heat for the stated 8–10 minutes so the chicken can finish gently.
• Serving before checking: Check the thickest part near the bone to confirm the wings are cooked through.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 2 days. Reheat in a covered pan over a low heat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions