Sunday, February 21, 2010

Asian Hot Wings

Recipe from our Super Bowl 2010 Menu (Super Bowl Sunday 2010).

The following quantities will work for anywhere from 5-10 lbs of chicken wings. Anymore than that and you'll have to up the amount.

Chicken Wings, split if you'd like
1/4 cup ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
2 tbls salt
1/4 cup extra-virgin olive oil
1 cup Sriracha Chile Sauce (use less if you'd like to lower the heat on these)
1-1.5 sticks melted unsalted butter (preference again, if your conscience says less better, then go for it!)
1/2 cup chopped cilantro
3 limes, finely grated zest and juice

Begin by coating wings with coriander, cumin, cinnamon, salt and olive oil. Cover and allow to marinate in refrigerator for at least 4 hours to overnight.

Preheat oven to 475 degrees. Place seasoned wings on wire rack over a baking sheet and put into oven. Allow wings to bake for 45+ minutes, or until skin is crisp. You can rotate/flip wings halfway through cooking to ensure both sides get crispy, but it is not absolutely necessary. Since on the rack, they will crisp on the underside, but end up a bit crispier if you do flip since the fat is dripping off them down into your baking sheet. [Also note, this cooking method will produce a lot of smoke, so turn on your kitchen fan or crack a window as needed.]

Add sriracha, melted butter, cilantro, lime zest and lime juice to a bowl large enough for tossing the cooked wings. May also be done in batches. [Note, if your sriracha is stored in the fridge, you will need to use caution when adding the melted butter...otherwise it'll end up solidifying.]

Toss wings in prepared sauce, plate and serve immediately.

Make for good leftovers, but the wings will loose their crispiness.


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