Cumin-Marinated Chicken Wings

1. 1

   Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint.

2. 2

   In a heavy-duty resealable plastic bag mix together the buttermilk, the garlic, 3 tablespoons of the cumin, and the salt.

3. 3

   Add the wings, tossing them to coat them well, and let them marinate, chilled, for at least 6 hours or overnight.

4. 4

   Drain the wings and bake them, skin side up, on the oiled rack of a broiler pan in a preheated 475F.

5. 5

   oven for 15 minutes.

6. 6

   In a small bowl stir together the remaining 1 tablespoon cumin, the lemon juice, and salt to taste and brush the wings with the mixture.

7. 7

   Bake the wings for 10 minutes more, or until they are golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.