Serves 4 as an entrée or 6 to 12 as an appetizer
12 chicken wings
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon crushed red chile flakes
¼ cup chopped parsley
1 tablespoon grated lime zest
½ cup freshly squeezed lime juice
½2 cup sugar
½ cup water
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon crushed red chile flakes
Lolipop the chicken wings. You should have 24 pieces. Using your fingers, rub the garlic into the lollipop chicken wing meat. In a bowl, combine the cumin, coriander, cinnamon, salt, and chile flakes. Stir to mix evenly, then rub the spices into the meat. This can be done 12 hours before cook-ing; keep refrigerated.
To make the mop, in a small saucepan, combine the mop ingredients. Place over medium heat. Stir until the mop boils. Set aside.
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Dip each lollipop into the sauce. Stand the lollipops, meaty end downward, on the wire rack. Place in the oven and roast for 30 minutes. Brush the meat with the mop after 15 minutes of cooking. When the wings are cooked, transfer to a serving platter. Sprinkle with the parsley. Serve at once.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.