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) http://www.recipezaar.com/24779.
- 10 lbs chicken wings, split
- 1⁄4 cup crushed coriander
- 1 teaspoon crushed cumin
- 1 teaspoon cinnamon
- 2 tablespoons kosher salt
- 1⁄4 cup extra virgin olive oil
- 3⁄4 cup sriracha chili sauce
- 12 tablespoons melted unsalted butter
- 1⁄2 cup finely chopped cilantro
- 3 limes, juice and zest of
- vegetable oil, for frying
- 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.
- Preheat your oven to 375°F.
- 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.
- In a deep fryer or a very large saucepan, heat the vegetable oil to 375°F.
- 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!
Ouch! Wow! Shut the front door and fall in love with these wings. The flavors are just out of this world. Everyone was just fighting over them, once they tried them. I also used this sauce for jumbo tiger shrimp. I put all of the sauce ingredients in a large sauté skillet and added the shrimp, cooked them just before they were cooked through, Removed them to a serving plate and covered them with foil and allowed them to finish cooking,they were tender and juicy . The chicken wings were to die for, but the shrimp was heavenly. This sauce not to mention the seasoning has such possibilities. I'm going to experiment with baby back ribs and scallops, . Thank you Missykrissy66 for an awesome recipe. If you haven't tried this recipe yet, I highly suggest you do, you won't be disappointed.
Hands down, the best chicken wings you'll ever eat. I roasted instead of frying - believe me, the 12 tbsp of butter makes them just as crispy as frying! I made these for a Super Bowl party last year, and our guests skipped the plates and bellied right up to the platter! Thanks for posting.
Spicy! Made as directed. Thank you for the recipe.