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Unread 05-26-2012, 12:38 PM   #1
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Default • Smoky Spicy Crispy Wing Goodness

I've been craving wings of late, so yesterday I thought I'd whip up one of my favorite wing recipes: Spicy Sriracha Garlic Wings.

First, I blended cumin, coriander, sea salt, and olive oil, then coated the wings thoroughly in the spice mixture:

I let the wings marinate in the spice mixture for a couple of hours.

Then, I fired up the drum for hot and fast and put the wings on:

About 20 mins later:

I pulled the wings after they cooked for about 30 mins.

The Missus took over at this point, and began deep frying the wings in batches:

After they were finished:

The final step was to toss the wings in the spicy Sriracha sauce, which I added 1/2 finely chopped jalapeno to for an extra kick.

Here's how they tuned out:

Everyone loved them!

Here's the recipe:

Spicy Sriracha Garlic Wings

The basics:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying

For the marinade:
* 1/4 cup ground coriander (4 Tbs)
* 1tsp ground cumin
* 1 1/4 Tbs kosher salt
* 1/4 cup extra-virgin olive oil(4 Tbs)

For the sauce:
* 1/2 cup Hot Sriracha chili sauce
* 3/4 stick (6 tbl) unsalted butter, melted
* 1/4 cup chopped cilantro
* finely grated zest and juice of 1 lime
* 4 large cloves garlic, minced

*Optional: One jalapeno finely chopped

1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.

2. Preheat drum or kettle grill to 325 degrees. Place wings in a single layer on cooking grate. Cook for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the cooker and place on a platter to dry before frying.

3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside. Let rest for at least 10 minutes before saucing the wings so flavors have time to meld.

4. Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.

5. Serve hot, on a platter with your favorite condiments
(serves 4 – figure 1lb wings per person)
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