MOROCCAN CHICKEN WINGS

Ingredients

• 1 tbsp cinnamon
• 2 tsp freshly ground pepper
• 3/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp ground cloves
• 2 tbsp packed brown sugar
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 4 cloves garlic, crushed
• 3 lb (1.5 kg) chicken wing drumettes

Directions

1. Combine cinnamon, pepper, coriander, cumin and cloves in a small frypan. Cook over medium heat, stirring occasionally, until fragrant and lightly toasted, about 2 minutes; cool.
2. To prepare marinade, combine toasted spices, brown sugar, lemon juice, oil, paprika, red pepper flakes, salt and garlic in a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours.
3. Preheat natural gas barbecue on low heat for 10 - 15 minutes.
4. Remove chicken from marinade; discard marinade. Grill chicken on a grill topper or directly on grid, turning occasionally, until browned and completely cooked, about 30 - 35 minutes.