Moroccan Chicken Wings

These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step. Adapted from BH&G magazine.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  tablespoon ground cinnamon
• 2  teaspoons cracked black pepper
• 3⁄4 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground cardamom
• 2  tablespoons paprika
• 4  garlic cloves, pressed (or mashed )
• 2  tablespoons dark brown sugar
• 1  teaspoon salt
• 1  teaspoon red pepper flakes
• 2  tablespoons olive oil
• 2  tablespoons fresh lemon juice
• 4  lbs chicken wings

Directions

1. For the marinade, toast cinnamon, pepper, coriander, cumin, cloves and cardamom in skillet over medium-high heat until very fragrant, 2 to 3 minutes; cool.
2. Transfer to small bowl. Stir in paprika, garlic, sugar, salt, pepper flakes, oil, juice.
3. Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Chill in refrigerator 45 minutes.
4. Heat oven to 450 degrees F.
5. Spread wings in large rimmed baking sheet.
6. Bake in oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. Enjoy!
7. 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.
8. Makes 8 servings.