Sriracha Garlic Wings
This is my fave wing recipe. In the Midwest (Michigan land of bland) I am usually the only one who likes this.
The basics:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying
For the marinade:
* 1/8 cup ground coriander
* 1/2 tsp ground cumin
* 1 Tbs kosher salt
* 1/8 cup extra-virgin olive oil
For the sauce:
* 1/2 cup Hot Sriracha chili sauce (or more to taste)
* 3/4 stick (6 tbl) unsalted butter, melted
* 1/4 cup chopped cilantro
* finely grated zest and juice of 1 lime
* 4 large cloves garlic, minced
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. Set grill for Medium high heat. Grill for 30 minutes turning half way through.
(They?ll finish cooking in the deep-fryer). Remove them from the grill and let rest for 10 minutes before frying. You can bake them in the oven as well 350 degrees same amount of time
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 (this will give you a medium hot wing I add more because I like more heat but you can adjust for taste)
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.
5. Serve hot, on a platter with your favorite condiments
(serves 4 ? figure 1lb wings per person)
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