Crispy Comino Chicken Wings
Source of Recipe
unknown
List of Ingredients
1 teaspoon granulated garlic
1 teaspoon ground cumin (comino)
1/2 teaspoon oregano, preferably Mexican, crushed
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon celery seed
10 chicken wings (about 2 pounds)
2 tablespoons vegetable oilRecipe
Heat the oven to 425 degrees F. Spread length of foil on a baking sheet for easy clean up.
Mix together the garlic, cumin, oregano, salt, paprika and celery seed. Set aside.
To prepare the wings, cut the drummette section off of each wing. Leave the wing tips attached to the middle wing section. (Some folks prefer to cut away and discard the wing tips, but I like the way they get crisp and crunchy in this recipe.)
Place the wing pieces on the baking sheet. Mix the wing pieces with the oil, coating thoroughly (use your hands for this). Sprinkle on the spice mixture and tub in thoroughly.
You can bake the pieces now, but they'll absorb the flavors more if allowed to set for 30 minutes. Prior to baking, arrange the pieces in a single layer on the baking sheet.
Bake 20 minutes. Turn the pieces over and bake another 20 minutes. They should be slightly crisp and golden on the outside. Serves 4 to 6 as a snack with crudites, or serves 2 to 3 as a main course.
|
|
member logon
