| Cajun Chicken Wings
12 chicken wings, tips removed
5 bay leaves, crumbled into small bits
3/4 teaspoon of caraway seeds
1/2 to 3/4 teaspoon of cayenne pepper
3/4 teaspoon of ground cumin
3/4 teaspoon of ground coriander
4 garlic cloves, finely chopped
1 1/2 teaspoon of dry mustard
2 teaspoons of paprika, preferably Hungarian
3/4 teaspoon of dried thyme leaves
1/2 teaspoon of salt
2 tablespoons of brandy
2 tablespoons of fresh lemon or lime juice |
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De-fat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375ºF. 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. Serves 4 and takes about an hour to prepare. |
