The
UltimateChicken WingCookbook
Cajun Chicken Wings
12 Chicken wings -- tips removed5 Bay leaves -- crumbled into bits3/4 teaspoon Caraway seeds1/2 To 3/4 tsp. cayenne pepper 3/4 teaspoon Ground cumin3/4 teaspoon Ground coriander 4 Garlic cloves -- finely1 1/2 teaspoons Dry mustard2 teaspoons Paprika -- preferably3/4 teaspoon Dried thyme leaves1/2 teaspoon Salt2 tablespoons Brandy2 tablespoons Fresh lemon or lime juiceDefat 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 largemortar and pestle, grind together the bay leaf bits, caraway seeds,cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and saltfor 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 themortar, squeeze the last few drops from the brush. Arrange the chickenwings on a baking sheet. Bake until the skin turns deep brown and is quitecrisp approximately 30 minutes. Takes about an hour to prepare.
AFRICAN CHICKEN WINGS
FOR THE WINGS4 Garlic cloves2 Shallots1 1/2 teaspoons Salt1 tablespoon Chinese 5 spice2 teaspoons Paprika1 teaspoon Dried rosemary -- crumbled1/2 teaspoon Cayenne -- or to taste2 tablespoons Vegetable oil4 pounds Chicken wings -- about 20-24Tips removedFOR THE SAUCE1/3 cup Natural style peanut butter 1/4 cup Canned cream of coconut --Well stirred2 Garlic cloves -- chopped1/4 cup Water 1/4 cup Red bell pepper -- chopped1/8 teaspoon Dried hot red pepper flakesOr to taste1 teaspoon Soy sauceCoriander sprigsTHE WINGS: Prepare the chicken wings: Mince and mash the garlic andshallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mixwell. Add the chicken wings. Toss and stir them until they are completelycovered with the marinade. Let them marinate, covered and chilled for 4hours or over night. Arrange the wings, skin side up, on the rack of afoil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. Thewings may be prepared one day in advance, kept covered and chilled andthen reheated before serving. THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the saucewith salt, to taste. THE PRESENTATION:Transfer the sauce to a serving bowl set on a platter.Arrange the wings around the bowl and garnish the platter with thecoriander.
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