Recipes Spicy Sriracha Chicken Wings 5.0 (369) 4 Reviews 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." By Michael Symon Michael Symon Instagram A 1998 Food & Wine Best New Chef, Michael Symon grew up in a Mediterranean and Eastern European family. The chef combines that heritage with a Cleveland sensibility at Bar Symon, B Spot Burgers, Lola, Lolita, and Mabel's restaurants. He's known for hosting Emmy-winning talk show The Chew on ABC. Food & Wine's Editorial Guidelines Updated on June 16, 2022 Print Rate It Share Share Tweet Pin Email Georgians are heavily into wings and we are, too. These crispy wings get their heat from a dash of Sriracha. Photo: © Maura McEvoy Active Time: 1 hrs Total Time: 1 hrs 30 mins Yield: 10 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 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. 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. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°. 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. Suggested Pairing Spicy food generally goes best with crisp lager beer. Symon's favorite comes from Great Lakes Brewing Company: the Dortmunder Gold Lager. Rate it Print