| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Garlic clove; chopped |
| 2 |
tb |
Unsalted butter |
| 1 1/2 |
lb |
Chicken wings |
| 1/4 |
ts |
Cinnamon |
| 1/8 |
ts |
Ground cardamom |
|
|
A pinch of ground cloves |
INSTRUCTIONS
In a small saucepan combine the garlic and the butter, heat the mixture
over moderately low heat until the butter is melted, and let it stand off
the heat for 5 minutes. Strain the mixture through a sieve into a large
bowl, pressing on the garlic, add the chicken wings to the bowl, and toss
them to coat them well. Broil the wings on the rack of a broiler pan under
a preheated boiler about 4 inches from the heat, turning them, for 20
minutes, or until they are golden. In a large bowl stir together the
cinnamon, the cardamom, the cloves, and salt and pepper to taste, add the
wings, and toss them with the mixture until they are coated well. Return
the wings to the broiler rack and broil them, turning them, for 1 minute.
Serves 2.
Gourmet September 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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