The Best... Spicy Sriracha Chicken Wings

Ingredients

• 10 lbs chicken wings, split
• 1/4 cup crushed coriander
• 1 teaspoon crushed cumin
• 1 teaspoon cinnamon
• 2 tablespoons kosher salt
• 1/4 cup extra-virgin olive oil
• 3/4 cup sriracha chili sauce
• 12 tablespoons melted unsalted butter
• 1/2 cup finely chopped cilantro
• 3 limes, juice and zest of
• vegetable oil, for frying

Directions

1. 1

   1. In a very large bowl, mix the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Add split chicken wings and toss to cover completely. Cover and refrigerate for at least 4 hours or overnight.

2. 2

   2. Preheat your oven to 375°. Spread them wings on a few rimmed baking sheets and roast for about 30 minutes, until the wings are firm but not cooked all the way through. (Healthier Option: At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until they're golden and crispy.) Wash out your bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

3. 3

   3. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.

4. 4

   4. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. If you like them crispy like we do, I say give 'em about 7 minutes. 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. Recipe recommends serve hot-but I say they would be just as lovely cold!