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:
[FONT="]Spicy Sriracha Garlic Wings[/FONT]
[FONT="]
[/FONT]
[FONT="]The basics:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying[/FONT]
[FONT="]
[/FONT]
[FONT="]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)[/FONT]
[FONT="]
[/FONT]
[FONT="]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[/FONT]
[FONT="]*Optional: One jalapeno finely chopped[/FONT]
[FONT="]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.
[/FONT]
[FONT="]
[/FONT]
[FONT="]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.
[/FONT]
[FONT="]
[/FONT]
[FONT="]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.
[/FONT]
[FONT="]
[/FONT]
[FONT="]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.
[/FONT]
[FONT="]
[/FONT]
[FONT="]5. Serve hot, on a platter with your favorite condiments[/FONT]
[FONT="](serves 4 – figure 1lb wings per person) [/FONT]
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:
[FONT="]Spicy Sriracha Garlic Wings[/FONT]
[FONT="]
[/FONT]
[FONT="]The basics:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying[/FONT]
[FONT="]
[/FONT]
[FONT="]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)[/FONT]
[FONT="]
[/FONT]
[FONT="]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[/FONT]
[FONT="]*Optional: One jalapeno finely chopped[/FONT]
[FONT="]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.
[/FONT]
[FONT="]
[/FONT]
[FONT="]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.
[/FONT]
[FONT="]
[/FONT]
[FONT="]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.
[/FONT]
[FONT="]
[/FONT]
[FONT="]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.
[/FONT]
[FONT="]
[/FONT]
[FONT="]5. Serve hot, on a platter with your favorite condiments[/FONT]
[FONT="](serves 4 – figure 1lb wings per person) [/FONT]