12 chicken wings, tips removed
5 bay leaves, crumbled into small bit, s
3/4 tsp caraway seeds
1/2 to 3/4 tsp. cayenne pepper
3/4 tsp ground cumin
3/4 tsp ground coriander
4 garlic cloves, finely chopped
1 1/2 tsp dry mustard
2 tsp paprika, preferably hungarian
3/4 tsp dried thyme leaves
1/2 tsp salt
2 tbsp brandy
2 tbsp fresh lemon or lime juice
A Recipe for
5338 Cajun Chicken Wings
The way you cut your meat reflects the way you live. |
| Confucius |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
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This Recipe for 5338 Cajun Chicken Wings is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for 5338 Cajun Chicken Wings from the recipe cookbook of Recipes-to-go (Ethnic)
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I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
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Food Tip |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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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.
Serves: 4
5338 Cajun Chicken Wings Recipe brought to you by Recipes To-Go