Ingredients
12 chicken wings, tips removed
5 bay leaves, crumbled into small bit, s
3/4 tsp caraway seeds
1/2 to 3/4 tsp. cayenne pepper
3/4 tsp ground cumin
3/4 tsp ground coriander
4 garlic cloves, finely chopped
1 1/2 tsp dry mustard
2 tsp paprika, preferably hungarian
3/4 tsp dried thyme leaves
1/2 tsp salt
2 tbsp brandy
2 tbsp fresh lemon or lime juice
Directions
Defat 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.
Servings: 4 servings
5338 Cajun Chicken Wings Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cajun; Chicken; Chicken Wing; Poultry
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into antiquity, in truth as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just primitive hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. He also recounts how the Romans were skilled in the use of many aromatic flavors, including a few you will know like thyme, mint and asafoetida. Moving on, there are a couple of interesting cookery books which appeared in the fourteenth century : a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that we all know today, but instead accounts of the types of meals on the menus of the upper classes of those days. Later, in the 15th century, the Crusaders brought back many new foods and herbs from the holy land, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices created an explosion in recipe publications, most of which are now in private cookery archives. During the following few centuries, the wealthy families of the West tried to serve the most extravagent meals, and consequentially the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording the recipes of their peers. By the time we get to the twentieth century, cooking publications were highly popular mostly as a result of better eduction, people having more free time and having more money to spend. Like it or not, the introduction of TV brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this 5338 Cajun Chicken Wings recipe.
