Moroccan Chicken Wings

(from Lucianolinda’s recipe box)

Source: Woman's Day Magazine

Serves 8 people

Categories: Poultry - Chicken

Ingredients

  • 1 Tbsp. ground cinnamon
  • 2 tsp. cracked black pepper
  • 3/4 tsp. ground coriander
  • 1/2 tsp. ground cumin*
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground cardamom*
  • 2 Tbsp. dark-brown sugar
  • 1 tsp. salt
  • 1 tsp. red-pepper flakes
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • 4 lb. chicken wings

Directions

  1. For marinade, toast cinnamon, pepper, coriander, cumin, cloves and cardamom in skillet

  2. 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.

  3. Cut wing tips off chicken; half wings at joint. Combine wings with marinade in plastic bag. Refrigerate 45 minutes.
  4. Heat oven to 450 degrees. Spread wings in large rimmed baking sheet.
  5. Bake in 450 degree oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp.

  6. Note: If you have mortar and pestle, substitute seeds for ground, and grind together. Use 1/2 tsp. coriander seeds, 1/4 tsp. cumin seeds, 1/4 tsp. cardamom seeds.

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