Cajun Chicken Wings
12 Chicken wings -- 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 -- finely
1 1/2 teaspoons Dry mustard
2
teaspoons Paprika --
preferably
3/4 teaspoon Dried thyme leaves
1/2
teaspoon Salt
2
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. Takes about an hour to prepare.
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