The Best Spicy Sriracha Chicken Wings Recipes

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THE BEST... SPICY SRIRACHA CHICKEN WINGS



The Best... Spicy Sriracha Chicken Wings image

Okay-so I stole this from Michael Symon, but they are so FREAKING good I had to share! The recipe appeared in Food and Wine magazine (February 2008). These are the best chicken wings I have ever had. There is a perfect amount of heat (for my taste) and the spices blend together perfectly! Please-don't be scared of the cinnamon. Never... be scared... of the cinnamon! This dish pairs well with Pippy's recipe for Mango Salad (helps with the heat from the Sriracha) http://www.recipezaar.com/24779.

Provided by Missykrissy66

Categories     Chicken

Time P1DT30m

Yield 60 Wings, 7-10 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • Preheat your oven to 375°F.
  • 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.
  • In a deep fryer or a very large saucepan, heat the vegetable oil to 375°F.
  • 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!

Nutrition Facts : Calories 1720.1, Fat 131.2, SaturatedFat 42.6, Cholesterol 551.7, Sodium 2862.6, Carbohydrate 7.9, Fiber 2.1, Sugar 3.5, Protein 120

SRIRACHA SWEET AND SPICY CHICKEN WINGS RECIPE - (4.7/5)



Sriracha Sweet and Spicy Chicken Wings Recipe - (4.7/5) image

Provided by fionalikesfood

Number Of Ingredients 8

3 tbsp. unsalted butter
1/2 c. ketchup
2 tsp. sugar
Sriracha hot sauce to taste, probably about 4-5 good shakes
12 chicken wings
Kosher salt
Freshly ground black pepper
1/2 dozen green onions, finely sliced

Steps:

  • 1. Melt butter in a saucepan and add ketchup, sugar, sriracha, salt and pepper 2. Taste sauce and adjust seasonings as necessary 3. Fill a deep pan 1/3 full with cooking oil and heat to 375 degrees 4. Cut chicken wings at the joints and discard wing tips 5. Dry wings thoroughly and leave at room temperate for a few minutes before frying to prevent oil from cooling down significantly once chicken is in 6. Add chicken to oil and stir to separate, try to keep oil temperature at 375 degrees 7. Cook until crisp and golden, about 8 minutes 8. While chicken is cooking, add green onions to sauce 9. Drain wings on paper towels and toss in sauce 10. Pile on plate and garnish with extra green onions

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