When it comes to chicken wings, some like it hot, some like them fiery and others like them so hot they seem to be volcanic. Wings usually are deep fried and no breaded and covered in a hot cayenne pepper sauce. This recipe is a hot one for all the hot wing lovers out there with a little difference. The chicken we’re preparing today is baked, not fried and is smothered in a hot spice and herb paste that will give those wings the kick you are anticipating in no time at all.
- 12 chicken wings, tips removed
- 5 crushed bay leaves
- ¾ teaspoon of ground caraway seeds
- ¾ teaspoon of cayenne pepper
- ¾ teaspoon of cumin
- ¾ teaspoon of coriander
- 5 cloves of garlic, minced
- 1 ½ teaspoons of paprika
- ½ teaspoon of crushed thyme
- 3 tablespoons of brandy
- 2 tablespoons of lime juice
- Preheat oven to 375’.
- Add all the spices together in a mixing bowl and grind by hand or use a blender to pulverize and mix them together as much as possible.
- In the mixing bowl with the spices and herbs add the lime juice and the brandy to form a thick paste.
- Place the chicken wings in a pot of water and bring to a boil and let cook for 10 minutes to remove some of the fat from the chicken.
- Drain the wings and set on a platter to cool.
- Brush each chicken wing entirely with the paste using a pastry brush and arrange them in a single layer on a cookie sheet.
- Bake in the oven for 30 minutes or until the outer coating gets a deep color.
- Transfer the wings to a platter and serve while hot.
© 2014 Beverly Mucha / All Rights Reserved