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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spicy Sriracha Chicken Wings Recipe

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This recipe for Spicy Sriracha Chicken Wings is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 lbs chicken wings, split
1/4 cup coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp cinnamon
2 tbsp kosher salt
1/4 cup extra virgin olive oil
3/4 cup Sriracha chile sauce (available at all good grocery stores)
1 1/2 sticks (12 tbsp) unsalted butter, melted
1/2 cup chopped cilantro
finely grated zest and juice of 3 limes
3 qts vegetable oil for frying
Directions:
Directions:
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

Pre-heat oven to 375º. 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.

In a deep fryer or a very large saucepan heat the vegetable oil to 375 degrees.

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.
Personal Notes:
Personal Notes:
Chow down on these bad boys with some ice cold Great Lakes Dortmunder beer!

 

 

 

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