Michael Symon's Lime Cilantro Hot Wings

Name: Michael Symon's Lime Cilantro Hot Wings
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 4
Cuisine: American
Ingredients: MARINADE FOR THE CHICKEN WINGS; 3 lb chicken wing pieces; 1 Tbsp kosher salt; 1 tsp sugar; 1 Tbsp smoked paprika; 2 fresh limes, juiced; 1/2 c olive oil, extra virgin; SAUCE INGREDIENTS; 1/2 c siriacha; 1 Tbsp apple cider vinegar; 2 Tbsp honey; 3 Tbsp butter, unsalted; zest from one lime; 1/2 tsp sea or kosher salt; FOR FRYING; 4 c duck fat or peanut oil; GARNISH; fresh cilantro, chopped

By Penny Burdge
@PennyInKC

These are my favorite hot wings ever. THE best by far! Good just baked, fabulous if fried. I got this recipe watching The Chew on ABC. I usually add another teaspoon of honey to the hot sauce.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

2 Hr 15 Min

Cook:

30 Min

Method:

Deep Fry

Ingredients

MARINADE FOR THE CHICKEN WINGS
3 lb

chicken wing pieces
1 Tbsp

kosher salt
1 tsp

sugar
1 Tbsp

smoked paprika
2

fresh limes, juiced
1/2 c

olive oil, extra virgin
SAUCE INGREDIENTS
1/2 c

siriacha
1 Tbsp

apple cider vinegar
2 Tbsp

honey
3 Tbsp

butter, unsalted
·

zest from one lime
1/2 tsp

sea or kosher salt
FOR FRYING
4 c

duck fat or peanut oil
GARNISH
·

fresh cilantro, chopped
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How to Make Michael Symon's Lime Cilantro Hot Wings

Step-by-Step

Combine the kosher salt, sugar, paprika, lime juice, and extra virgin olive oil. Add the chicken wings and toss well. Place it all in a one gallon plastic bag and marinate in the refrigerator for 1-2 hours.
Place an enameled cast iron pot over medium high heat. Add 4 cups duck fat (I used peanut oil)and using a deep fry thermometer to monitor the temperature, allow it to reach a temperature of 320 degrees. Be careful and keep your eye on it!
Preheat your oven to 350 degrees. After the wings have marinated, spread them out in a shallow baking pan along with any leftover marinade. Bake 15-20 minutes until almost cooked through. Remove from the oven and let cool slightly.
In the meantime, make the sauce by combining the Siriacha, apple cider vinegar,honey, butter, lime zest and salt in a saucepan and whisking together over medium heat. When the butter has melted, taste to see if it needs a bit more salt or honey. Turn the heat off and let the pan sit on the burner.
The temperature in the frying pot should now be about 360. When it is, deep fry the wings for about 1-2 minutes, remove to paper towels to drain excess fat. Sprinkle with a bit more salt.
Place the completed wings in a large bowl with the sauce and toss well until evenly coated. Add the cilantro and toss again. Serve with your favorite accompaniments - Michael Symon uses thinly sliced jalapenos, but I still like celery for the cool crunch.
***Note*** I tried these once without frying the wings, just baked them in the oven. They were great. Next time I did fry them and oh my goodness they were the best hot wings I have ever tasted.
Michael Symon uses duck fat - it's expensive! I used peanut oil and it worked just fine.
Siriacha is a hot red sauce. It is found in the "Oriental or Asian" section of our grocery stores here in Kansas City. Super Target has it too.