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.
Spicy Sriracha Chicken Wings Recipe
- Quick Glance
- 25 M
- 30 M
- Serves 4 to 6
- 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 store-bought or homemade Sriracha sauce
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- 1/2 cup chopped cilantro leaves
- Grated zest and juice of 3 limes, preferably organic
- Vegetable oil for deep-frying
- 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.
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