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

De-fat 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.
Printable Version

Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening Stones-More Info

Two Arkansas stones (Fine & Medium) & one Coarse synthetic stone.
Stones Mounted on Rotating Molded Plastic Triangle for Easy Stone Rotation and Identification  knife sharpener
Molded Plastic Base with Nonskid Rubber Feet for Safety
“V” Trough to Catch the Solution
Sharpening Angle Guide Ensures Correct Angle every time