Description
Learn how to make delicious Spicy Sriracha Chicken Wings at home with this easy recipe. Perfect for game day or any gathering, these wings are sure to impress!
Ingredients
- 10 pounds (4.5 kg) chicken wings, split
- 1/4 cup (60 ml) coriander seeds, crushed
- 1 teaspoon (5 ml) cumin seeds, crushed
- 1 teaspoon (5 ml) cinnamon
- 2 tablespoons (30 ml) kosher salt
- 1/4 cup (60 ml) olive oil
- 3/4 cup (180 ml) hot sauce
- 1 1/2 sticks (12 tablespoons (180 ml)) unsalted butter, melted
- 1/2 cup (120 ml) chopped cilantro
- Finely grated zest and juice of 3 limes
- 3 quarts (2.8 liters) vegetable oil, for frying
Instructions
- In a spacious mixing bowl, combine the wings with the crushed coriander and cumin seeds, cinnamon, kosher salt, and olive oil. Cover the bowl and place it in the refrigerator for at least 4 hours or overnight.
- Set your oven to 375°F. Arrange the wings on three large baking trays with rims and bake for approximately 30 minutes, ensuring they are firm but not fully cooked. (If you prefer not to fry, continue roasting for an additional hour until they are crispy and golden.) Clean the mixing bowl. Add hot sauce, melted butter, chopped cilantro, lime zest, and lime juice.
- Using a deep fryer or a large pot, heat the vegetable oil to 375°F.
- Cook the wings in 4 or 5 separate groups until they achieve a golden and crispy texture, around 5 minutes per group; allow them to drain while removing excess oil. As each group finishes cooking, coat the wings in the prepared sauce and mix thoroughly. Move the wings to a serving dish, keeping the sauce in the bowl for the next groups. Serve while hot.
Notes
- Consider enhancing the sauce with a hint of extra cinnamon or a dash of cayenne for more depth of flavor.
- Ensure the vegetable oil reaches the correct temperature for crispy wings with each batch.
- For a bolder heat, up the amount of hot sauce in the sauce mixture.
