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Spicy Sriracha Chicken Wings

Average Rating

 From 3 ratings.

User Reviews

rating missykrissy66
These are absolutely the BEST chicken wings I have ever had in my life. Perfect heat and so much flavor! I love you Michael Symon! My honey loved these... now I have to make them every week.
rating lovetocooktucson
Unbelievable chicken wings! I love every kind but these were really amazing.  The spices and the sauce are delicious! Don't be afraid of the cinnamon. Also it was a bit to hot for me so I put more butter in my sauce. Hubby loved the heat though! Very good. Worth a try.
rating gradelman

This is the type of food that makes me want to visit Cleveland and eat at Michael Symon's restaurants.

I made this while hosting a Green Bay Packer party and was a bit concerned the sauce would be too much heat for most.  The lime zest and lime juice really cut the straight sriracha nicely.  Even my wife, who does not appreciate Thai hot like I do, really enjoyed these. 

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Spicy Sriracha Chicken Wings

ACTIVE TIME: 1 HR
TOTAL TIME: 1 HR 30 MIN plus 4 hr marinating
SERVES: 10
These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. “We always have a couple of extra bottles at home, because my stepson blows right through the stuff.”
ingredients
  • 10 pounds chicken wings, split
  • 1/4 cup coriander seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon cinnamon
  • 2 tablespoons kosher salt
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup Sriracha chile sauce
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  • 1/2 cup chopped cilantro
  • Finely grated zest and juice of 3 limes
  • 3 quarts vegetable oil, for frying
directions
  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°. 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, lime zest and juice.
  3. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
  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.

NOTES Spicy food generally goes best with crisp lager beer. Symon's favorite comes from Great Lakes Brewing Company: the Dortmunder Gold Lager.