This recipe pairs chicken wings wing with my favorite citrus – the Meyer Lemon. The marinade has deep and smokey notes from cumin and cayenne and a fresh spark from ginger and garlic, all of this gets balanced with some honey. It overall creates a well seasoned but light variation of chicken wings, which makes it different from the typical heavy fried or coated varieties. The seasonings work well with the most texture of the wings, the key is to allow them to marinate until well seasoned. —Rinku Bhattacharya /Spice Chronicles
whole cumin seeds
whole coriander seeds
freshly grated ginger
dried mint or 1/4 cup fresh mint leaves
cayenne pepper (adjust to taste)
salt (adjust to taste)
chicken wings, separated and tips removed
meyer lemons (plus more for garnish)
Sliced Red onions and cilantro to garnish
In This Recipe
Lightly roast the cumin and coriander seeds in a skillet for about 2 to 3 minutes, until fragrant and a few shades darker.
Grind the whole spices to a powder
Place in a blender with the garlic, ginger and mint leaves with a little water if needed and blend to a smooth puree.
Place in a large bowl or zip lock bag, mix in the cayenne pepper, salt and honey and coat the wings evenly and marinate for 5 hours or longer.
During the last hour of marinating cut the Meyer lemons, remove the seeds and squeeze in the juice and toss well.
Pre-heat the oven to 350 degrees, grease a baking sheet and spread the wings and bake for 15 minutes.
Turn and broil on low for about 2 to 3 minutes until the wings have gentle crisp spots, turn and repeat.
Serve the wings with sliced lemon, red onions and cilantro if desired.