Sriracha Garlic Hot Wings

Catherine Haury


My sister & I are wing fanatics. We're always looking for a great recipe to try. We found this one and it's a winner! Spicy goodness!

pinch tips: How to Debone a Chicken


4 lb
chicken wings, cut up
1-2 qt
vegetable oil, for deep frying


2 Tbsp
ground coriander
1/2 tsp
ground cumin
1 Tbsp
kosher salt
2 Tbsp
olive oil, extra virgin


1/2 c
sriracha hot chili sauce (or to taste)
6 Tbsp
unsalted butter, melted
1/4 c
cilantro, chopped
finely grated zest and juice of 1 lime
4 clove
garlic, minced

Directions Step-By-Step

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.
Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
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.
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.
Serve hot, on a platter with your favorite condiments.

About this Recipe

Course/Dish: Poultry Appetizers