Roasted Chicken Wings With Smoked Paprika Mayonnaise

• 3 lbs chicken wings (12 to 14 large wings)
• 3 garlic cloves
• 3/4 cup dry red wine
• 1/4 cup water
• 1 teaspoon sweet spanish smoked paprika
• 1 1/2 tablespoons sherry wine vinegar
• 2 teaspoons sugar
• 2 teaspoons salt
• For the Smoked Paprika Mayonnaise
• 1/3 cup mayonnaise
• 1 teaspoon medium-dry sherry
• 1/4 teaspoon sweet spanish smoked paprika

1. Cut off wing tips, reserving for another use, and halve the wings at the joint.
2. Put wings in a large sealable plastic bag.
3. Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt. Seal bag, pressing out excess air.
4. Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
5. Preheat oven to 400u0b0F.
6. Arrange wings in a large shallow baking pan large enough to hold them in one layer. Pour marinade over them. Roast wings in the middle of the oven for 30 minutes. Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
7. Make mayonnaise while wings are cooking:
8. In a bowl whisk togehther all mayonnaise ingredients.
9. Serve wings with mayonnaise.

chicken, garlic, dry red wine, water, sweet spanish smoked paprika, sherry wine vinegar, sugar, salt, paprika mayonnaise, mayonnaise, sherry, paprika

Taken from www.food.com/recipe/roasted-chicken-wings-with-smoked-paprika-mayonnaise-328568 (may not work)