sorry i was unable to get these out before the big game yesterday, but they have to be made fresh and the photo of the finished product was taken seconds before dozens of hungry super bowl watchers descended upon them and devoured them within minutes. but don’t worry. once you try these you will look for ANY excuse to make them again. and next time we’ll make more. this recipe was featured last year in food & wine magazine. houston, a man of few dishes, knew immediately that we had to try them, what with sriracha being one of our favorite condiments and all…he has made them about a dozen times since. yes, they are that good.
sometimes when you read a recipe, you can get a sense of whether all the elements will work together and be pleasing to your palate. and sometimes, no matter how hard you try to imagine what that will be, the sum is just so much more than it’s parts. this is true here; the heat of the sriracha, the cool elements of cilantro and lime, the depth of the freshly ground spices. thank you michael symon, for making these wings part of our lives–we shall forever be grateful.
this went well with a bottle of mulderbosch, a rose made from cabernet saugvignon (or a glass of veuve clicquot-thanks frank!)
spicy sriracha wings ( adapted from michael symon in food & wine)
10 pounds chicken wings, split
1/4 cup coriander seeds, crushed*
1 teaspoon cumin seeds, crushed*
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil, for frying**
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. 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. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°. 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.
*we use an aging coffee grinder that we have designated for spice use only, you could also use a mortar & pestle
**the first few times we made these, we fried them. the third time we decided to try the roasting method and have not gone back since. you can really get a great crisp up in the oven!