I’ve made this a couple times now adjusting the recipe until I got this. Make sure when you cook the chicken that you wait until the skin has crisped up, nothing worse than flabby chicken skin.

Marinade the chicken for a couple of hours in the following, I used a pack of 12 large wings;

Cayenne or chilli powder – half teaspoon
Garlic – 3 or 4 cloves crushed
Coriander – Chop a handful
Cumin – half teaspoon
Chilli – quarter teaspoon (but add to taste)
Brown sugar – two teaspoons
Onion – chopped fine
Dried herbs – half teaspoon
Nutmeg – half teaspoon
Cajun seasoning – two teaspoons
Oil – A couple of slugs

Cook in the oven at 200 for 25-30 mins or until skin is crispy and chicken cooked.

Serve with lemon wedges and this soured cream dip;

Sour cream – small pot
Sea salt
Squeeze of lemon juice
Spring onion finely chopped
Coriander finely chopped

One Response to “Cajun Spiced Wings & Soured Cream Dip”

1. Rosie Scribble says:

   February 8, 2010 at 1:20 am

   Your cooking skills put me to shame, Erica. Note to self: Must try harder.