Ingredients
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1 tablespoon ground cinnamon
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2 teaspoons cracked black pepper
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3/4 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon ground cloves
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1/2 teaspoon ground cardamom
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2 tablespoons paprika
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4 garlic cloves, pressed (or mashed )
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2 tablespoons dark brown sugar
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1 teaspoon salt
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1 teaspoon red pepper flakes
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2 tablespoons olive oil
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2 tablespoons fresh lemon juice
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4 lbs chicken wings
Instructions
- For the marinade, toast cinnamon, pepper, coriander, cumin, cloves and cardamom in skillet over medium-high heat until very fragrant, 2 to 3 minutes; cool.
- Transfer to small bowl. Stir in paprika, garlic, sugar, salt, pepper flakes, oil, juice.
- Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Chill in refrigerator 45 minutes.
- Heat oven to 450 degrees F.
- Spread wings in large rimmed baking sheet.
- Bake in oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. Enjoy!
- Note: If you have mortar and pestle, substitute seeds for ground, and grind together. Use 1/2 teaspoon coriander seeds, 1/4 teaspoon cumin seeds, 1/4 teaspoon cardamom seeds.
- Makes 8 servings.