Recipe: D Rosengarten's Moroccan Chicken Wings

MOROCCAN STYLE CHICKEN WINGS
Recipe courtesy of David Rosengarten

12 chicken wings, halved
1 1/2 teaspoons ground coriander
4 cloves garlic, mashed
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
Salt and pepper
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Hot Sauce:
1/2-ounce chili peppers
2 large cloves garlic
2 tablespoons lemon juice
1 tablespoon white vinegar
6 tablespoons butter
Moroccan Dipping Sauce:
1 1/2 cups pureed canned plum tomatoes
4 cloves garlic, mashed
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon cinnamon
Salt and cayenne
1 cup yogurt, drained
1 teaspoon lemon juice

Preheat oven to 350 degrees. In a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey. Make a paste, rub onto wings and marinade overnight. Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add chili puree, combine well. Brush wings with mixture and bake an additional 10 minutes. Crisp under broiler for 1 to 2 minutes. In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt and lemon juice to taste. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with sauce.