10 pounds chicken wings
1/4 cup coriander seeds, crushed
1 teaspoon cumin, crushed
1 teaspoon ground cinnamon
2 tablespoons kosher salt
1/4 cup extra virgin olive oil
3/4 cup Sriracha sauce
1 1/2 sticks butter, melted
1/2 cup cilantro, minced
3 lemons, zested and juiced
3 quarts vegetable oil, for frying
Method of Preparation:
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. 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, lemon zest and juice.
3. In a deep fryer or a very large saucepan, heat the vegetable oil to 375 degrees F.
4. 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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