Subj : BH&G 1972
To   : ALL
From : DAVE DRUM
Date : Tue Mar 02 2021 13:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Sriracha Chicken Wings
 Categories: Poultry, Herbs, Chilies, Appetisers
      Yield: 10 Servings
 
     10 lb Chicken wings; split
    1/4 c  Coriander seed; crushed
      1 ts Cumin seed; crushed
      1 ts Cinnamon
      2 tb Kosher salt
    1/4 c  Extra-virgin olive oil
    3/4 c  Sriracha chile sauce
     12 tb Unsalted butter; melted
    1/2 c  Chopped cilantro
           Fine grated zest and juice
           - of 3 limes
      3 qt Oil; for frying
 
  In a very large bowl, toss the wings with the coriander
  and cumin seeds, cinnamon, kosher salt, and olive oil.
  Cover and refrigerate for at least 4 hours or overnight.
  
  Preheat the oven to 375ºF/190ºC.
  
  Spread the wings on 3 large rimmed baking sheets and roast
  for about 30 minutes, until firm but not cooked through.
  (At this point, if you don't want to fry the wings, you
  can roast them for 1 hour longer, until crispy and
  golden.) Wash out the bowl. Add the Sriracha, butter,
  cilantro, lime zest, and juice.
  
  In a deep fryer or a very large saucepan, heat the
  vegetable oil to 375ºF/190ºC.
  
  Fry the wings in 4 or 5 batches until golden and crisp,
  about 5 minutes per batch; drain, shaking off the excess
  oil. As each batch is finished, add the wings to the sauce
  and toss well. Transfer the wings to a platter, leaving
  the sauce in the bowl for the remaining batches. Serve
  hot.
  
  Food & Wine | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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