Cajun Chicken Wings


Cajun Chicken Wings

These are such a favorite we could eat them every day. I usually serve them as an appetizer but have served them as an entree (serves 10 as an appetizer; 4 as an entrée). One of our friends actually ate 20 of them–before dinner!


12 Chicken wings, tips removed
5 Bay leaves, crumbled into
-small bits
3/4 t Caraway seeds
1/2 To 3/4 Tsp. cayenne pepper
3/4 t Ground cumin
3/4 t Ground coriander
4 Garlic cloves, finely
1 1/2 t Dry mustard
2 t Paprika, preferably
3/4 t Dried thyme leaves
1/2 t Salt
2 T brandy
2 T Fresh lemon or lime juice


Procedures: Defeat 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.

Keywords: Cajun Chicken Wings

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