3lbs Chicken Wings
1 Tablespoon Cardamom Seed
2 Tablespoons Coriander Seeds
1 Tablespoon Cumin Seeds
1-2 Tablespoons Black Peppercorn Seeds
¼ Cup Blueberry Concentrate
1 Tablespoon Sriracha (Chinese Hot Sauce)
2 Teaspoons Reserved Rub
3 Tablespoons Canola Oil
8 Cloves Garlic, smashed
½ Bunch of Mint
Rinse chicken wings if desired. Place in refrigerator on backing sheet (with rack) uncovered to allow skin to dry.
Assemble ingredients for rub and grind together in a coffee grinder or with a mortar and pestle. You don’t want it too fine, but close. Toss chicken in rub and bake in oven for 40 minutes or until done. Turn wings halfway through baking to allow even baking.
Glaze directions: while chicken is baking put canola oil in pan on Medium High heat. Once hot, add other glaze ingredients and simmer for about 5 minutes. Strain out garlic and mint.
When chicken is cooked to desired doneness, toss in glaze. Enjoy them wet or place them back in the oven for 5-10 minutes to allow the glaze to set.