MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Sriracha Garlic Chicken Wings
Categories: Poultry, Herbs, Chilies, Vegetables
Yield: 4 Servings
4 lb Chicken wings; split
4 qt Oil for deep-frying
MMMMM--------------------------MARINADE-------------------------------
1/8 c Ground coriander
1/2 ts Ground cumin
1/2 ts Cinnamon; highly optional *
1 tb Salt
1/8 c Extra-virgin olive oil
MMMMM---------------------------SAUCE--------------------------------
1/2 c Sriracha chile sauce
6 tb Unsalted butter; melted
1/4 c Cilantro; chopped
1 Lime; juice & fine grated
- zest
4 cl Garlic; minced
In a large bowl, combine coriander, cumin, cinnamon, salt and olive
oil. Toss in wings to coat. Cover and refrigerate at least 4 hours,
or overnight.
Set oven @ 375°F/190°C. Place wings in a single layer on large,
rimmed baking sheets. Roast for about 30 minutes, until wings are
firm, but not done.
In a clean bowl, add Sriracha, butter, cilantro, zest and juice,
and garlic.
Working in small batches, deep-fry wings until crispy and browned,
about 5 minutes--add each batch to sauce, and toss to coat well.
Serve hot, on a platter with your favorite condiments.
* Tried the original amount of cinnamon, then halved it, bottom
line--no cinnamon. Just did not like it in this recipe! Your call
if you want to try it.)
Original recipe by Cleveland, OH, Chef Michael Symon, is in the
Feb '08 issue of Food and Wine Magazine.
NOTES: The lightly seasoned marinade seems to hardly be enough to
flavor the chicken wings, but, trust me--it does its job.
You would think the hot Sriracha sauce would be too much to handle,
but it mellows after blending with the butter, and soaking into the
wings.
From:
http://hotsaucedaily.com
Uncle Dirty Dave's Kitchen
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