The Best... Spicy Sriracha Chicken Wings

Missykrissy66's Note:

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.

• Total Time: 24 hrs 30 mins
• Prep Time: 24 hrs
• Cook Time: 30 mins

Ingredients:

Serves: 7-10

Yield: 60.0 Wings

• 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

Directions:

1. 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. Preheat your oven to 375°F.
3. 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. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°F.
5. 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!

Reviews

[FlashInThePan]

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.

[Chef SuzyQ]

In a word, these are FANTASTIC! Easy to make, but with a complex layered flavor that you won't find in traditional wings. The only change I made was that I didn't fry these. I roasted them for about 80 minutes and they turned out awesome (just watch them to make sure they don't get too dry). If you've never tried sriacha, try it! It's not as hot as tobasco and the flavor is a different type of heat. I am seriously hooked on this hot sauce and when it's combined with the flavors of lime and cilantro, it's out of this world.