Ingredients
-
1
-
2
-
3/4
-
1/2
-
1/2
-
1/2
-
2
-
4
-
2
-
1
-
1
-
2
-
2
-
4
-
Directions
Moroccan Chicken Wings, These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don’t skip that step Adapted from BH&G magazine
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Steps
|
1
Done
|
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. |
|
2
Done
|
Transfer to Small Bowl. Stir in Paprika, Garlic, Sugar, Salt, Pepper Flakes, Oil, Juice. |
|
3
Done
|
Cut Wing Tips Off Chicken; Halve Wings at Joint. Combine Wings With Marinade in Plastic Bag. Chill in Refrigerator 45 Minutes. |
|
4
Done
|
Heat Oven to 450 Degrees F. |
|
5
Done
|
Spread Wings in Large Rimmed Baking Sheet. |
|
6
Done
|
Bake in Oven 25 Minutes, Turning Occasionally. Increase Heat to Broil. Cook Wings Under Broiler 10 Minutes or Until Skin Is Crisp. Enjoy! |
|
7
Done
|
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. |
|
8
Done
|
Makes 8 Servings. |
