Ingredients:
12 Chicken wings, tips removed
5 Bay leaves, crumbled into bits
3/4 teaspoon of Caraway seeds
1/2 to 3/4 tsp. of cayenne pepper
3/4 teaspoon of ground cumin
3/4 teaspoon of ground coriander
4 Garlic cloves, chopped finely
1 1/2 teaspoons of dry mustard
2 teaspoons paprika, preferably
3/4 teaspoon of Dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice
How to Cook:
- 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.
- Serve and Enjoy..
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