| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Cajun, Appetizers, Chicken |
4 |
Servings |
INGREDIENTS
| 12 |
|
Chicken wings, tips removed |
| 5 |
|
Bay leaves, crumbled into small bits |
| 3/4 |
ts |
Caraway seeds |
| 1/2 |
|
To 3/4 tsp. cayenne pepper |
| 3/4 |
ts |
Ground cumin |
| 3/4 |
ts |
Ground coriander |
| 4 |
|
Garlic cloves, finely chopped |
| 1 1/2 |
ts |
Dry mustard |
| 2 |
ts |
Paprika, preferably hungarian |
| 3/4 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Brandy |
| 2 |
tb |
Fresh lemon or lime juice |
INSTRUCTIONS
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. When no more remains in the mortar, squeeze
the last few drops from the brush. Arrange the chicken wings on a baking
sheet. Bake until the skin turns deep brown and is quite crisp
approximately 30 minutes. Takes about an hour to prepare.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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