Spicy Sriracha Chicken Wings

These wings are super spicy and super delicious. If you don’t have a bottle of Sriracha on hand, get one. It is 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 from Michael Symon’s Carnivore: 120 Recipes for Meat Lovers (Clarkson Potter, 2012) their signature kick.

Spicy Sriracha Chicken Wings
Recipe from Michael Symon’s Carnivore

Serves 5

5 pounds chicken wings, split
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
12 tablespoons (1 1⁄2 sticks) unsalted butter, melted
1⁄2 cup chopped fresh cilantro
Grated zest and juice of 3 limes
Vegetable oil, for deep-frying

1. In a very large bowl, toss to combine 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.

3. Arrange the wings on 3 large rimmed baking sheets and roast for 30 minutes, or until firm but not fully cooked through. (If you would prefer not to deep-fry the wings as this recipe states, continue baking for an additional hour, or until the wings are crisp and golden brown.)

4. Meanwhile, in a mixing bowl, stir to combine the Sriracha, melted butter, cilantro, and lime zest and juice.

5. In a deep-fryer or very large pot, heat 8 inches vegetable oil to 375°F.

6. In batches, fry the wings for 5 minutes, or until crisp and golden brown. When done, remove the wings from the oil, shaking off as much oil as possible. As each batch is cooked, toss the wings in the Sriracha-butter sauce, remove, and transfer to a platter.

7. Serve hot, with plenty of napkins.