Recipe - Cajun Chicken Wings

12 Chicken wings, tips removed
5 Bay leaves, crumbled into
small bits
Three fourths teaspoon Caraway seeds
One half To Three fourths tsp. cayenne pepper
Three fourths teaspoon Ground cumin
Three fourths teaspoon Ground coriander
4 Garlic cloves, finely
chopped
1 One half teaspoon Dry mustard
2 teaspoon Paprika, preferably
hungarian
Three fourths teaspoon Dried thyme leaves
One half teaspoon Salt
2 tablespoon Brandy
2 tablespoon Fresh lemon or lime juice

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini