These baked chicken wings are an appetizer with attitude. Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step.

Source: Family Circle
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Ingredients

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Directions

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

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  • Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Refrigerate 45 minutes.

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  • Heat oven to 450 degrees F. Spread wings in large rimmed baking sheet.

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  • Bake in 450 degree F oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. 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. Makes 8 servings.

Nutrition Facts

310 calories; 21 g total fat; 5 g saturated fat; 73 mg cholesterol; 366 mg sodium. 7 g carbohydrates; 1 g fiber; 24 g protein;

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