Spicy Sriracha Chicken Wings Recipe

Michael Symon's Carnivore | Clarkson Potter, 2012

These Sriracha chicken wings are super popular despite being super spicy. If you don’t have a bottle of Sriracha on hand, get one. It’s an amazing and amazingly versatile condiment that goes great in soups, on sandwiches, and on pretty much everything else! It is what gives these wings their signature kick.–Michael Symon

LC Made-From-Scratch Sriracha Note

We concur with Michael Symon. If you don’t have a bottle of Sriracha on hand, you need one. But you needn’t trek to Chinatown to get your hands on a bottle, seeing as we have a handy dandy homemade Sriracha recipe at the ready. Speaking of unnecessary efforts, you also needn’t deep-fry these wings if you’re averse to obscene indulgence. (Uh, we’re not.) Instead simply leave the wings in the oven a while longer until they’re crisp and golden brown, an additional hour or so, and then douse them with the Sriracha and butter concoction.

Hands-On Time: 25 minutes | Total Time: 30 minutes, not including marinating or cooling | Serves 4 to 6

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Ingredients

5 pounds chicken wings, split into wee wings and drumettes
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon ground cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha sauce, store-bought or homemade
1 1/2 sticks (6 ounces) unsalted butter, melted
1/2 cup chopped fresh cilantro
Grated zest and juice of 3 limes, preferably organic
Vegetable oil for deep-frying

Directions

1. In a very large bowl, toss the wings, coriander, cumin, cinnamon, salt, and olive oil. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 375°F (190°C).
3. Arrange the wings in a single layer on rimmed baking sheets and roast for 30 minutes, until firm but not fully cooked through. You may need to roast them in batches.
4. Meanwhile, in a bowl, combine the Sriracha, melted butter, cilantro, and lime zest and juice.
5. Pour enough vegetable oil in a deep fryer or very large pot to measure a depth of about 8 inches. Heat the oil until it registers 375°F (190°C) on a deep-fry or candy thermometer.
6. Working in small batches, fry a few wings, turning as necessary, until crisp and golden brown, about 5 minutes. Using tongs or a slotted spoon, remove the wings from the oil, allowing as much oil as possible to drip back into the pot. Toss the wings in the Sriracha-butter sauce and transfer to a platter. Serve hot with ample napkins. If you have ample sauce remaining, cover and refrigerate it, and then brush it on cooked chicken, drizzle it over popped popcorn, try it on nachos, you know, use your imagination.

Hungry for more? Chow down on these:

Grilled Honey Miso Wings from Steamy Kitchen
Sweet and Sticky Hot Wings from White on Rice Couple
Chinese Five-Spice Chicken Wings with Creamy Cilantro Sauce from Leite's Culinaria
Broiled Buffalo Wings from Leite's Culinaria