12 Chicken wings with tips removed
5 Bay leaves, crumbled into bits
3/4 teaspoon Caraway seeds
1/2 to 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves chopped finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice
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.
This meal takes about an hour to prepare.
This is an example of Chicken Wing Recipes from The Ultimate Chicken Wing Cookbook.
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