Saturday, February 5, 2011

My FAVORITE Chicken Wings Recipe

My husband loves when I make these wings; he thinks they are the best.  Even if you don't think they deserve this superlative, you are bound to think they are really good!

I've made these for the Super Bowl for about 5 years now.  They are simple, and I always bake them instead of frying them (see step #2), because I don't have a deep fryer and baking them is just easier.

I've made them with and without the seeds.  If you don't have the seeds, just use ground cumin and coriander and guess the amount.  (I'm sure you can find the equivalent online, but you'll probably do fine just taking a guess!)


  1. 10 pounds chicken wings, split
  2. 1/4 cup coriander seeds, crushed
  3. 1 teaspoon cumin seeds, crushed
  4. 1 teaspoon cinnamon
  5. 2 tablespoons kosher salt
  6. 1/4 cup extra-virgin olive oil
  7. 3/4 cup Sriracha chile sauce
  8. 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  9. 1/2 cup chopped cilantro
  10. Finely grated zest and juice of 3 limes
  11. 3 quarts vegetable oil, for frying


  1. In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
  2. Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
  3. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
  4. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.


1 comment:

Rodrigo Mukhopadhyay said...

Just looking at those chicken wings really makes me hungry! No wonder your husband loves it a lot, and thinks that it’s the best! And it’s good that you baked the wings instead of frying them. One benefit of baking chicken wings is that you can cook it sans the oils and the fat. You can certainly consider it as one of the healthy version of chicken wings!