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!