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 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! |
