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.

Spicy Sriracha Chicken Wings

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!)

Ingredients

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

Directions

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.

Enjoy!

xo-Carson