Autumn Rain, Wings

We came home from our travels and stepped right into autumn, all at once, going from sweltering to shivering in a mere matter of hours.  The fact that it’s been raining into the bargain has really underscored how our life has changed: we’re no longer looking forward to our Panama Canal trip, we have to put away our breezy white shirts and dig out the polar fleece socks, and I feel an urgent need to start cooking cool weather dishes in an attempt to warm up the kitchen without turning on the heat.

These Moroccan-inflected chicken wings will warm up any occasion with their haunting flavors of North Africa.  They’re versatile enough to offer to football watchers, if you have a football watcher with sophisticated tastes, but they’re elegant enough to serve anytime that eating with your fingers is on the agenda.  Make more that you’ll think you’ll need as they’re pretty addictive, and they reheat just fine.  And I can almost promise you, one bite and the sun will shine again, at least on your plate.

Casbah Wings

1 package chicken wings, parts of 1 dozen wings
1 teaspoon salt
1 stick butter, 4 ounces
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon packed saffron threads, crumbled
1 tablespoon harissa
2 teaspoons honey

I like to buy Smart Chicken wings, which are organic, and come with the two meaty parts of the wing already separated.

Preheat oven to 375°. Use convection if you have it, the wings will be crispier. Line a baking sheet with foil and place the wing pieces on the foil, skin side up. Sprinkle the wings with salt and bake for 25 minutes.

While the wings are baking make the sauce. Melt the butter in a bowl in the microwave, or in a very small saucepan. Stir in the spices, harissa, and honey.

After 25 minutes, remove the baking sheet from the oven and brush the wings with half of the sauce. Return to oven for 20 minutes.

After 20 minutes remove baking sheet from the oven and turn the wing pieces over, using tongs. Brush the remaining sauce on the wings and return to the oven for another 20 minutes.

Serve with napkins or finger bowls!

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One Comment on “Autumn Rain, Wings”

  1. Amy Says:

    Dear Abra & Shel –
    Thanks for taking us along on your adventures. It’s wonderful seeing places that aren’t on my bucket list but are intriguing none the less. Stay warm. (A few of Albert’s pics from India, Sri Lanka & Vietnam are posted on his Facebook. I’m making arrangements for my extended trip to India in December). Amy


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