Prep 30 mins
Cook 30 mins
From Southern Living's Ultimate Book of Appetizers, these sound tasty. NOTE #1: Based on the 4 previous reviews, I've changed the recipe to decrease the amount of cinnamon, since the reviews indicate that the recipe seems heavy on the cinnamon. Original recipe calls for 2 tablespoons of cinnamon -- you make the call! NOTE #2: The directions for this recipe seemed somewhat lacking in the book, so I embellished a little. I would recommend for step #7, to either spray or spritz the oil on the chicken rather than brushing it on.
- 5 lbs chicken wings
- 1⁄2 cup fresh lemon juice (about 4 lemons)
- 8 garlic cloves, minced
- 1 3⁄4 cups all-purpose flour
- 2 tablespoons salt
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 tablespoon ground cinnamon (amount decreased from 2T in original recipe)
- 2 tablespoons paprika
- 2 tablespoons ground red pepper
- 2 tablespoons black pepper
- 1⁄2 cup extra virgin olive oil
- Cut off and discard chicken wing tips; cut wings in half at joint.
- Combine chicken, lemon juice, and garlic, tossing gently. Let chicken marinate 20 to 30 minutes, stirring occasionally to re-coat.
- Meanwhile, line a 15 x 10-inch jellyroll pan with aluminum foil; lightly grease aluminum foil and set pan aside. Preheat oven to 400 degrees F.
- Combine flour and next 7 ingredients in a large heavy-duty zip-top plastic bag; seal bag, and shake to mix ingredients.
- Remove chicken from lemon juice mixture, discarding lemon juice mixture.
- Place chicken, a few pieces at a time, in bag with flour mixture; seal bag, and shake to coat chicken.
- Place chicken on prepared pan, brush with oil. Bake at 400 degrees F for 30 minutes or until done.
Hooooweeeee! Warms the lips and tongue, but without burning! Very tasty, very different style of wing. The coating is soft and extremely flavorful. That being said, a few procedural problems. First, this is way too much coating, with an awful lot of spice being wasted. I had nearly 2/3 of the flour and spice mixture still left in the bag, after wings were completely coated. Depending on brand, just the red pepper alone costs $2 - $5 in this recipe. Keep the same proportions, but reduce the amount of every coating ingredient. And I agree with 2 points of the other reviews: #1 just a little cinnamon goes a LONG way and #2 brushing on oil would be almost impossible; use some cooking spray with olive oil in it. But if you're a wing lover, it's definitely a recipe worth trying.
We enjoyed these for our Friday night neighbors get-together. I am not a cinnamon fan, so I halved it, and could have done without it and added more ground coriander. But it was enjoyed by most spice loving folks! Many thought it was too heavy on the cinnamon though, even thogh I halved it , it was a lovely Friday Night finger food!
This was truly a unique take on chicken wings. All the spices smelled wonderful while cooking; however, the cinnamon easily overpowered the others. I would cut back on the cinnamon next time. I sprayed on the cooking oil as suggested. A lot of the crust coating did fall off while cooking. Thanks for sharing this. Made for ZWT6.