Lately, I just cannot seem to cook chicken wings often enough. They are just so deliciously crunchy and satisfying. The ones that I have used for this recipe were very small which meant they crisped particularly well. I received quite a few comments on these wings - they seemed to go down very well - my friend Phil managed to eat quite a number by himself!
Marinating the wings for a number of hours before roasting makes a big difference to the final product - so if you have time to do this, I highly recommend you do so.
Again, no photos sorry!
Ingredients
20 chicken wings
2 tablespoons ground cumin
1 tablespoon black pepper finely ground
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground green cardamom
2 large thick plastic zip lock bags
6 tablespoons olive oil
Method
Place 10 wings in each plastic bag. Mix the spices together in a small bowl. Add the spices and olive oil to the bags with the chicken and combine well. Marinate for at least 4 hours.
Preheat the oven to 210 degrees. Place the wings on a baking tray and roast for at least an hour - or until the wings are crispy.
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