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Spanish-Style Chicken and Peppers

These chicken wings go from finger food to fabulous feast with the addition of sweet roasted peppers, lemon-garlic sauce, and a crusty baguette.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
578 calories per serving


> 2 small bell peppers
> 2 lbs attached chicken wings (about 12)
> 2 tsp smoked paprika
> 3 tbsp olive oil
> 1 clove garlic
> 1/4 cup light mayonnaise
> 1 tbsp lemon juice
> 1 baguette
> 1 tbsp chopped parsley


Arrange 1 oven rack 6 inches from broiler heat source and another in middle of oven. Preheat oven to 450°F. Seed and cut the peppers into 1-inch chunks. Pat the chicken dry with paper towels.
On a large baking sheet, toss chicken, peppers, smoked paprika, and oil. Season with salt and black pepper. Spread out in single layer.
Roast chicken and peppers 15 min. on middle oven rack. Set oven to broil. Move baking sheet to top rack. Broil 10 min., until chicken is cooked through.
Meanwhile, with garlic press, crush the garlic into a small bowl. Add the mayonnaise and lemon juice. Stir to combine. Serve the chicken and peppers with lemon mayonnaise and baguette. Garnish with the parsley.

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