Serving Size: 3 – 4
Ingredients:
12 chicken wings, cut at the joints and tips removed
5 bay leaves, crumbled into small bits
3/4 teaspoon caraway seeds
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 garlic cloves, finely chopped
1 1/2 teaspoons dry mustard
2 teaspoons paprika
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice
Directions:
- Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool.
- Preheat oven to 375 degrees.
- Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
- Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste.
- Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.
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