Spicy Sriracha Chicken Wings
Recipe from Food & Wine

These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. "We always have a couple of extra bottles at home, because my stepson blows right through the stuff."


Spicy Sriracha Chicken Wings
Maura McEvoy

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Servings: 10
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Related Categories: Appetizers, Asian Cuisine, Chicken Wings, Thai Chicken Dishes, Thai Cuisine
 
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Ingredients
  • 10  pounds
    chicken wings, split
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  • 1/4  cup
    coriander seeds, crushed
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  • 1  teaspoon
    cumin seeds, crushed
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  • 1  teaspoon
    cinnamon
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  • 2  tablespoons
    kosher salt
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  • 1/4  cup
    extra-virgin olive oil
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  • 3/4  cup
    Sriracha chile sauce
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  • 1 1/2  sticks
    unsalted butter, melted (12 tablespoons)
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  • 1/2  cup
    chopped cilantro
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  •  
    Finely grated zest and juice of 3 limes
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  • 3  quarts
    vegetable oil, for frying
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Directions
1.
In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt, and olive oil. Cover and refrigerate for at least 4 hours or overnight.
2.
Preheat the oven to 375 degrees. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest, and juice.
3.
In a deep fryer or a very large saucepan, heat the vegetable oil to 375 degrees.
4.
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. 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. Serve hot.
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