Ingredients Jump to Instructions ↓

  1. 12 Chicken wings - tips removed

  2. 5 Bay leaves - crumbled into Bits

  3. 3/4 teaspoon 3.8ml Caraway seeds

  4. 1/2 teaspoon 2 1/2ml Cayenne pepper - up to

  5. 3/4 3/4 teaspoon 3.8ml Ground cumin

  6. 3/4 teaspoon 3.8ml Ground coriander

  7. 4 Garlic cloves - finely

  8. 1 1/2 teaspoons 7 1/2ml Dry mustard

  9. 2 teaspoons 10ml Paprika - preferably

  10. 3/4 teaspoon 3.8ml Dried thyme leaves

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 2 tablespoons 30ml Brandy

  13. 2 tablespoons 30ml Fresh lemon or lime juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375F. 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.


Send feedback