3 lbs chicken wings, tips removed
3 TBS olive oil
3 TBS fresh lemon or lime juice
3 TBS brandy, tequila, or rum
1 TBS Dijon mustard
1 TBS sweet paprika
2 tsp dried thyme
2 tsp ground cumin
2 tsp ground coriander
4 cloves garlic, finely chopped
½ tsp cayenne
1 tsp salt
1 lemon cut in half crosswise
Hot sauce for serving
Simmer chicken wings in just-boiling water for 8 minutes, then drain and set aside to cool. Preheat oven to 375 degrees.
Put the olive oil, lemon juice, brandy, mustard, paprika, thyme, cumin, coriander, caraway seeds, garlic, cayenne and salt in a blender and pulse a few times until it becomes a medium-thick paste. Transfer the wings to a large bowl, add the sauce, and toss so the wings are entirely covered. Arrange them in a single layer on a baking pan and bake, uncovered, on the center rack until the skin turns deep brown and is quite crisp, about 35 minutes.
During the last 15 minutes, find a place on the baking pan for the 2 lemon halves, cut side down. Squeeze lemon juice over wings and serve with hot sauce.