Food & Wine

FATHER'S DAY WEEK: SPICY SRIRACHA CHICKEN WINGS

Father's Day is on Sunday, but you can treat dad all week with meals made for men. This week, we'll offer (stereotypically) dad-friendly recipes. Today's will add some spice to dad's day. It comes from Food & Wine magazine.

INGREDIENTS

10 lbs 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



DIRECTIONS

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 degrees. 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 degrees.

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.

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