POUT-PLUMPING WINGS
INGREDIENTS
| Wings | |
| 2 | pounds chicken wings (about 12) |
| 1 | tablespoon coriander seeds |
| 2 | teaspoons cracked black peppercorns |
| 8 | green cardamom pods (cracked open, seeds removed, husks discarded) |
| 2 | teaspoons cumin seeds |
| 1 | tablespoon dry mustard |
| 2 | teaspoons kosher salt |
| Nonstick cooking spray, or sunflower oil | |
| Sause | |
| 1 | tablespoon sunflower oil |
| 4 | cloves garlic, minced (about 2 tablespoons) |
| 2 | teaspoons Sriracha (use more if you like it spicy!) |
| 2 | tablespoons pomegranate molasses |
| 2 | tablespoons minced, or torn, fresh mint leaves (from about 2 sprigs) |
| 2 | tablespoons unsalted butter |
| 2 | teaspoons fresh lemon juice |
| Kosher salt and pepper (to taste) | |
Prepare the Wings
STEP 1:
Pat chicken wings dry (very well) with paper towels. Set aside.
STEP 2:
Set a small, heavy skillet over medium heat. Add coriander seeds, cracked peppercorns, and cardamom seeds. Toast for about 1 minute (shaking the pan often).
STEP 3:
Add cumin seeds, and toast for about 1 minute more (until seeds have darkened, and are fragrant and faintly smoking). Immediately transfer toasted spices to a spice grinder, allow to cool for a minute, then grind to a fine powder.
STEP 4:
In a large bowl (large enough to hold wings), pour freshly ground spice mixture into bowl, then add mustard and salt. Whisk to combine. Reserve 2 teaspoons of mixture for sauce.
STEP 5:
Place wings into bowl. Toss, and coat very well with spice mixture. Cover, and let wings sit for about an hour (on counter, or in fridge).
Bake the Wings
STEP 1:
Preheat the oven to 375°F.
STEP 2:
Line a baking sheet with parchment paper or foil, and place a wire rack over it.
STEP 3:
Spray rack with nonstick cooking spray, or brush with oil to prevent wings from sticking.
STEP 4: Place spice-coated wings on rack (spacing an even distance from one another).
STEP 5:
Bake for about 45 minutes (flipping wings, and rotating baking sheet halfway through for even cooking).
Make the Sauce
STEP 1:
In a small saucepan over medium heat, warm oil. When oil is shimmering, add garlic and cook for about 30 seconds.
STEP 2:
Add reserved 2 teaspoons spice mixture, and cook for 30 seconds more. Add Sriracha, pomegranate molasses, and mint leaves. Stir, and cook for about 5 minutes.
STEP 3:
Take pan off heat, and stir in butter (until completely melted into sauce).
STEP 4:
Add lemon juice. Stir and taste for seasoning (adding more salt and pepper, if desired).
Assemble the Wings:
When wings are done baking, place them in a large bowl, and toss with sauce.
