 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Chicken, Poultry, Wings] -> [Cajun chicken wings Recipe] |
Cajun chicken wings
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Chicken, Poultry, Wings |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 12
| | Chicken wings, tips removed | | 5
| | Bay leaves, crumbled into | | | -small bits | | 3/4
| tbsp | Caraway seeds | | 1/2
| | To ?tsp. cayenne pepper | | 3/4
| tbsp | Ground cumin | | 3/4
| tbsp | Ground coriander | | 4
| | Garlic cloves, finely | | | -chopped | | 1 1/2
| tbsp | Dry mustard | | 2
| tbsp | Paprika, preferably | | | -hungarian | | 3/4
| tbsp | Dried thyme leaves | | 1/2
| tbsp | Salt | | 2
| tbsp | Brandy | | 2
| tbsp | Fresh lemon or lime juice |
|
Procedures:
| 1 | Defat the chicken wings by cooking them in boiling water for 10 minutes. | | 2 | Drain and set aside to cool. | | 3 | Preheat oven to 375 degrees. | | 4 | 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. | | 5 | Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. | | 6 | With a pastry brush, cover both sides of each wing with the herb paste. | | 7 | When no more remains in the mortar, squeeze the last few drops from the brush. | | 8 | Arrange the chicken wings on a baking sheet. | | 9 | Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. | | 10 | Takes about an hour to prepare |
|
|
|
|
|
|
|
|
|
|
