• 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:

[FONT=&quot]Spicy Sriracha Garlic Wings[/FONT]
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[FONT=&quot]The basics:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying[/FONT]
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[FONT=&quot]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]
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[FONT=&quot]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=&quot]*Optional: One jalapeno finely chopped[/FONT]


[FONT=&quot]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.
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[FONT=&quot]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.
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[FONT=&quot]
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[FONT=&quot]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.
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[FONT=&quot]
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[FONT=&quot]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.
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[FONT=&quot]5. Serve hot, on a platter with your favorite condiments[/FONT]
[FONT=&quot](serves 4 – figure 1lb wings per person) [/FONT]

Gore said:

Hey, that doesn't look like moving? And you used the grate! What's the deal with that? :tsk:

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We still need to eat even though we're packing, silly! :blabla:

And just for the record, there's fire under that grate, so we're all good. :thumb:

bigabyte said:

You're doing it all backwards. You're supposed to eat pizza ON moving day.

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We're moving Monday. Just finishing up final packing and such. Still trying to figure out what to cook over hot flames tonight!