Ingredients
-
10
-
1/4
-
1
-
1
-
2
-
1/4
-
3/4
-
12
-
1/2
-
3
-
-
-
-
-
Directions
The Best Spicy Sriracha Chicken Wings, Okay-so I stole this from Michael Symon, but they are so FREAKING good I had to share! The recipe appeared in Food and Wine magazine (February 2008) These are the best chicken wings I have ever had There is a perfect amount of heat (for my taste) and the spices blend together perfectly! Please-don’t be scared of the cinnamon Never be scared of the cinnamon! This dish pairs well with Pippy’s recipe for Mango Salad (helps with the heat from the Sriracha) recipezaar com/24779 , Spicy! Made as directed Thank you for the recipe
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Steps
|
1
Done
|
In a Very Large Bowl, Mix the Coriander and Cumin Seeds, Cinnamon, Kosher Salt and Olive Oil. Add Split Chicken Wings and Toss to Cover Completely. Cover and Refrigerate For at Least 4 Hours or Overnight. |
|
2
Done
|
Preheat Your Oven to 375f. |
|
3
Done
|
Spread Them Wings on a Few Rimmed Baking Sheets and Roast For About 30 Minutes, Until the Wings Are Firm but not Cooked All the Way Through. (healthier Option: at This Point, If You Don't Want to Fry the Wings, You Can Roast Them For 1 Hour Longer, Until They're Golden and Crispy.) Wash Out Your Bowl. Add the Sriracha, Butter, Cilantro, Lime Zest and Juice. |
|
4
Done
|
in a Deep Fryer or a Very Large Saucepan, Heat the Vegetable Oil to 375f. |
|
5
Done
|
Fry the Wings in 4 or 5 Batches Until Golden and Crisp, About 5 Minutes Per Batch; Drain, Shaking Off the Excess Oil. If You Like Them Crispy Like We Do, I Say Give 'em About 7 Minutes. as Each Batch Is Finished, Add the Wings to the Sauce and Toss Well. Transfer the Wings to a Platter, Leaving the Sauce in the Bowl For the Remaining Batches. Recipe Recommends Serve Hot-but I Say They Would Be Just as Lovely Cold! |
