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Friday, May 7, 2010

Sriracha Chicken Wings

These crispy chicken wings get their heat from Sriracha Hot Chile Sauce. Sriracha is made from sun-ripened chilies and garlic which are ground into a smooth paste. The sauce itself is amazing on many foods, and is a great addition to chicken wings. 

This recipe is adapted from the original in Food & Wine magazine which included cinnamon. The cinnamon did not quite work for us, so we deleted it from our version of the recipe. If you like more of the sweet/hot flavors, I have included the original amount of cinnamon should you choose to add it to your version of wings.

10 lbs Chicken Wings, split
1/4 cup Coriander Seeds, crushed
1 tsp Cumin Seeds, crushed
1 tsp Cinnamon (optional)
2 TB Kosher Salt
1/4 cup Extra-Virgin Olive Oil
3/4 cup Sriracha Chile Sauce
1 1/2 sticks (12 tablespoons) Unsalted Butter, melted
1/2 cup Chopped Cilantro (optional)
Finely Grated Zest and Juice of 3 Limes
3 quarts Vegetable Oil, for frying

In a very large bowl, toss the wings with the coriander and cumin seeds, (cinnamon, if desired), kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°. 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°. 

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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