Ingredients
****************
12 Chicken wings, tips removed 5 Bay leaves, crumbled into small bits 3/4 teaspoons Caraway seeds 1/2 To 3/4 tsp. cayenne pepper 3/4 teaspoons Ground cumin 3/4 teaspoons Ground coriander 4 Garlic cloves, finely chopped 1 1/2 teaspoon Dry mustard 2 teaspoons Paprika, preferably Hungarian 3/4 teaspoons Dried thyme leaves 1/2 teaspoon Salt 2 tablespoons Brandy 2 tablespoons Fresh lemon or lime juice
Procedure
***************
Yield: 4 servings 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.
