Lay the chicken wings out in one layer in a large pan and season with salt, pepper, garlic salt, and the paprika. Let stand one or two hours or overnight in the refrigerator. Fry in oil until browned on all sides and drain on paper towel.
Marinate for 2 hours or over night in mixture made up of the soya sauce, water, sugar, and rye. Stir occasionally.
Remove the wings from the marinade and reserve the marinade. Lay the wings on a griddle or double-thickness of aluminum foil. Place on the upper grill over medium heat for 5 minutes, turning and brushing with the reserved marinade.
These may be served cold as well as warm.
Wine Pairing(s)
Valle de Salinas
Loriñon Rioja Reserva
Monjardin Tintico Tempranillo
Martinez Laorden La Orbe Cosecha
Quinta do Crasto Douro
Marques De Caceres Gran Reserva
Fic 'Crianza' Merlot
Conde de Valdemar Rioja Reserva
Prado Rey Reserva
Alejandro Fernandez Tinto Pesquera
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