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
Academics have found proof that recipes existed far back into history, at least as far back as ancient Egypt, and potentially, even further back. However, sadly, these ancient recipes were just primitive pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in Sumerian describing 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 people feel blissful. Later on, in Roman times 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs were skilled in the use of many different spices and herbs, including many that are still in use today for example basil, fennel and dill. Closer to modern times, we find two recipe books which date from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the indian food that is served today, but instead recipes for the types of meals prepared by the chefs of the rich people of those days. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like coriander, basil and rosemary. These new foods and spices created a torrent in publications on food, the majority of which are kept safe in private collections. During the succeeding few centuries, the powerful and wealthy competed to serve up the most exotic meals, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording recipes of the day. By the arrival of the 1900s, cook books were highly popular mostly due to better eduction, people having increased spare time and being a little richer. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this 5338 Cajun Chicken Wings recipe.
