12 chicken wings — tips removed
5 bay leaves — crumbled into bits
3/4 teaspoon caraway seeds
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 garlic cloves — finely
1 1/2  teaspoons dry mustard
2 teaspoons paprika 
3/4  teaspoon dried thyme leaves
1/2  teaspoon salt
 

Defat the chicken wings by cooking them in boiling water for 10 minutes.  Drain and set aside to cool.  Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.  With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.