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Sriracha Chicken Wings
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Chicken wings are marinated in an olive oil, cumin, coriander, and cinnamon mixture then roasted in the oven. Then they are deep fried until crispy and tossed with a butter and Sriracha hot sauce.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
10 pounds chicken wings, tips removed, separated at joints
1/4 cup ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha hot sauce
12 tablespoons unsalted butter, melted
chopped cilantro or green onions
3 limes, juiced and zested
3 quarts vegetable oil, for frying
directions
Combine the wings, coriander, cumin, cinnamon, salt, and olive oil in a large bowl. Toss the wings to coat evenly in the seasonings. Cover the bowl and refrigerate for 4 hours or overnight.
Preheat the oven to 375 degrees F.
Place the wings on rimmed baking sheets. Place in the oven and bake for 30 minutes.
In a bowl, combine the sriracha, butter, cilantro or green onion, lime zest, and lime juice and mix well.
Heat the oil in a deep fryer to 375 degrees F.
Place the wings, in batches, into the oil and cook about 5 minutes or until crispy and golden brown. Remove from the oil with a slotted spoon and add to the sriracha mixture. Toss well to coat then transfer the wings to a platter. Repeat with remaining wings.
The wings can also be baked instead of deep fried. After initial baking time, turn the wings over and bake for 1 hour until golden brown.
Serve the sriracha chicken wings hot with blue cheese, ranch, or other dipping sauce.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 17, 2021
I tried these wings and they're really good. They're crispy and spicy. You can also use the baking technique to save on fat, but then you will miss out on the crispiness that deep frying provides. I would recommend either way though because this recipe is amazing and has a lot of flavor.
March 21, 2009
I've used the oven roasted method and the fried method with this recipe and I think they are both really good. I use the oven roasting way if I don't want as much mess but they still get really good and crispy. The sriracha is the key. It's hot so not for the faint of heart.