mains, poultry, sauces + dressings

sriracha chicken wings

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WARNING:  THIS POST CONTAINS BUTTER but is so delicious and easy that you may actually want to make these right now.  Or at least for your big Superbowl party. I'm not a big "wings" person (shocking, I know)  but these are so layered and interesting that I am a convert.  We had a version of these at our local sushi place on Christmas Eve and my family (especially the boy part) encouraged me to figure them out.  Not that wings are especially complicated but since I would never fry them, you do have to work a little harder to get the right texture and flavor.

I served them with ginger soba noodles and crunchy cabbage salad to balance out the meal.

sriracha chicken wings

serves about 6

6 lbs chicken wings

for the brine:

2 T smoke sea salt (or regular)

1 t cumin seeds

4 T coriander seeds

2 t brown sugar

1 t ground ginger

1/4 olive oil

Dry toast the cumin and coriander seeds until fragrant.  In a spice grinder, combine the seeds, salt, sugar and ginger until smooth.  In a large bowl, coat the chicken wings with the olive oil and toss in the spice mix until evenly distributed.  Cover and refrigerate overnight or at least 4 hours.

for the sauce:

2 sticks of butter

1 c sriracha

juice of 1 large lime

1/2 c + 2 T honey

1/4 c scallions, in fine rounds

sesame seeds

Preheat over to 400º

Remove the chicken from the fridge and arrange the wings in a single layer on a baking sheet.  Roast for about 1 hour turning as needed.  Once the wings are starting to caramelize a bit, take one out to test for doneness.

Melt the butter in a saucepan and add the sriracha, lime juice and honey until combined.  Pour over the roasted chicken wings, toss to coat, finishing with the cilantro and sesame seeds to garnish.