Spicy Sriracha Chicken Wings

Reid and I aren't really into football. Even though Reid played football for a short stint in high school, he, as he says himself, found a much more comfortable position as a mathlete.  I definitely followed the Longhorns when I was in school.  It was an exciting time, I mean, we were the National Champions! Anyway, since we aren't really into football now, we only watch one game a year, the Super Bowl.  We don't really have a favorite team, and we probably watch it most for the ability to talk about it the next day with people and to watch the commercials.  Obviously, this post is way overdue!
Last year we pre-ordered wings form Pluckers.  They came about 4 hours later than the expected time and we were starving! So this year, I made wings at home.  Found the recipe thanks to F&W's daily e-mail.  It was soooooooo good.  Spicy, sweet, salty and perfect balance of deliciousness.
Spicy Sriracha Chicken Wings
Recipe from Food and Wine.  Original recipe feeds 10, I reduced the recipe to feed 2 for meals, 4 for appetizers
  • 2 lbs. chicken wings
  • 2 tsp. corriander seeds, crushed
  • 1/4 tsp. cumin seeds, crushed
  • 1/4 tsp. cinnamon
  • 1&1/4 tsp. salt
  • 3 tbs. olive oil
  • 1 c. Sriracha sauce
  • 2&1/2 tbs. butter, melted
  • juice and zest of 2 limes, plus more for serving
  • 1 tbs. chopped cilantro, plus more for serving
  1. In a large bowl, toss chicken wings, corriander seeds, cumin seeds, cinnamon, salt and olive oil.  Refrigerate for at least 4 hours up to overnight.
  2. Bake wings in a 375*F oven for about 30 minutes or until firm.  
  3. In a large Dutch oven, heat oil over medium-high heat.  Fry in batches until golden brown, about 5 minutes.  Drain on a wire rack or paper towels.
  4. In a large bowl, combine Sriracha, butter, lime juice and zest, and cilantro and toss wings in sauce.  Enjoy!


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