Spicy Sriracha Chicken Wings

Spicy Sriracha Chicken Wings

Pair with a crisp lager
10 servings 

*Recipe adapted from Kitchen Conservatory cook Kelly

5 pounds chicken wings, split

1/8 cup coriander seeds, crushed

1/2 t cumin seeds, crushed

1/2 t cinnamon

1 T kosher salt

1 cup olive oil

1/3 c Sriracha chile sauce

6 T unsalted butter, melted

1/4 cup chopped cilantro

Finely grated zest and juice of 1 lime

3 quarts vegetable oil, for frying

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 degrees F. Spread the wings on 3 large rimmed baking sheets and roast for about 20 minutes, until firm but not cooked through. 
3. Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
4. In a deep fryer, heat the vegetable oil to 375 degrees F.
5. 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.