SRIRACHA GARLIC HOT WINGS

Sriracha Garlic Hot Wings image

Provided by Catherine Haury

Number Of Ingredients 13

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4 lb chicken wings, cut up
1-2 qt vegetable oil, for deep frying
MARINADE
2 Tbsp ground coriander
1/2 tsp ground cumin
1 Tbsp kosher salt
2 Tbsp olive oil, extra virgin
SAUCE
1/2 c sriracha hot chili sauce (or to taste)
6 Tbsp unsalted butter, melted
1/4 c cilantro, chopped
finely grated zest and juice of 1 lime
4 clove garlic, minced

Steps:

1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
2. Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They'll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside.
4. Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
5. Serve hot, on a platter with your favorite condiments.