Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

8 whole cloves

1 tablespoon black peppercorns

2 tablespoons coriander seeds

1 tablespoon caraway seeds

1 tablespoon cumin seeds

6 cloves garlic, peeled

¼ cup thinly sliced ginger

3 whole serrano chiles, stemmed

3 cups packed fresh basil leaves

1 teaspoon salt

¼ cup flavorless cooking oil

2 limes, cut into wedges

Cut of the wing tips and save them for making stock. Using an electric spice grinder, grind the whole cloves, peppercorns, coriander seeds, caraway seeds, and cumin seeds into a powder. In a food processor, mince the garlic, ginger, and chiles. Add the basil and mince. Add the powdered spices and the salt. With the food processor running, slowly add the oil, stopping when the mixture forms a paste. In a large bowl, combine the chicken wings and the green curry paste. Mix thoroughly, rubbing the green curry paste into the chicken skin. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium tem-perature. Grill the chicken wings about 30 minutes with the barbecue covered. Turn the wings every 5 minutes. The wings are done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve, accompanied by the lime wedges.