Roasted Fennel Chicken Wings

I love chicken wings! You can sometimes find good, free range chicken wings on the cheap. When I do, I buy the whole lot and chuck them into the freezer until I need them. Let them defrost/thaw in the fridge overnight and you are ready to go.

I like to leave the chicken wings out in a covered bowl for about 30-45 minutes or so. This lets them sit in their marinade and soak up flavor. It also lets the chicken come up to temperature, which allows for a more even cooking of the meat.

Ingredients

1 lbs chicken wings, preferably free range and organic

Coriander Seeds 1 tablespoon

Fennel Seed   1 tablespoon

Anise Seed    ¾ tablespoon

Roasted Sichuan peppercorns   1 tablespoon

Salt   ½ teaspoon             

Olive Oil 

Heat a wok or heavy cast iron skillet with no oil till it is very hot. Add fennel and anise seed, cover and give the wok a good shake. Reduce the heat to low, and cook for 5-10 minutes, until the aroma is released. Give the wok a shake  every once in a while. 

Allow the mixture to cool. 

Add the roasted peppercorns to the mixture and grind in a spice mill.

Cover the chicken wings in olive oil. Sprinkle the wings generously with the mixture.  

Rub over chicken wings and roast in oven at 375 for 40-45 minutes.  Start checking the wings around 35 minutes. Prick the wings at their meatiest part with a fork. If the juices run pink, you need to cook them longer. If the juices run clear, they are done. As a final test, when you think they are done, cut into the flesh with a knife to see if the flesh is pink. If it is white, then they are done. 

These go well with curried Mayonnaise!