I made one of my favorite recipes tonight: roasted Sriracha wings. This is based on a recipe from Michael Symon of Iron Chef fame. Sriracha, if you’re not familiar with it, is an oriental chile garlic sauce. It’s available in most any supermarket.
These wings are insanely, ridiculously delicious. I love buffalo style wings deep fried with butter and Tabasco as much (or more) than anyone, but these wings are on a whole other plane of deliciousness.
The recipe is simple, but you do have to remember to start at least 4 hours in advance to marinate the wings.
The recipe:
1 1/2 tablespoon coriander
1/2 teaspoon cumin
1 teaspoon kosher salt
2 tablespoons olive oil
1/3 cup Sriracha sauce
8 tablespoons butter
1/4 cup fresh chopped basil. Or about 1 tablespoon dry basil. We chop basil during the summer and stir it up with olive oil to make a paste and freeze it in ice cube trays. See our post here. If you have this about 2 frozen cubes is right.
Juice of one lime
4 cloves roasted garlic.
Stir together the coriander, cumin, salt, and olive oil. Coat the wings with it and refrigerate at least 4 hours, or overnight in a covered dish. You can use a plastic ziploc bag instead of a covered dish, but really, do you want to do that? A disposable bag made from petroleum? About a half hour before cooking, uncover the wings in the fridge to let them dry out. This will make them crispier.
Heat the oven to 350. If you have a convection oven use convection mode.
When the oven is heated put the wings in on a tray over a baking sheet. The wings will drip and smoke, be ready to turn the exhaust fan on or open a window.
Cook the wings for 40 minutes. If you like put the garlic in to roast now too. While they are cooking make the sauce by melting the butter and stirring in the Sriracha, basil, lime juice, and roasted garlic.
After 40 minutes take the wings out and toss them in a big bowl with sauce. After they’re well coated put them back into the oven. After 10 minutes take them out and turn them so they’ll crisp up on both sides. After another ten minutes they should be ready to eat! If you don’t have a convection oven you may want to blast them under the broiler for a minute or two to crisp them.
These will be a bit spicy. If you don’t like things spicy hot, cut the Sriracha in half.
It would be a really good idea to coat the tray under the chicken in foil.
Otherwise, like me, you’re in for a good scrubbing time after supper!
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