MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Sriracha Garlic Chicken Wings
Categories: Poultry, Herbs, Chilies, Vegetables
Yield: 4 Servings

4 lb Chicken wings; split
4 qt Oil for deep-frying

MMMMM--------------------------MARINADE-------------------------------
1/8 c Ground coriander
1/2 ts Ground cumin
1/2 ts Cinnamon; highly optional *
1 tb Salt
1/8 c Extra-virgin olive oil

MMMMM---------------------------SAUCE--------------------------------
1/2 c Sriracha chile sauce
6 tb Unsalted butter; melted
1/4 c Chopped cilantro
1 Lime; juice & fine grated
- zest
4 lg Cloves garlic; minced

In a large bowl, combine coriander, cumin, cinnamon,
salt and olive oil. Toss in wings to coat. Cover and
refrigerate at least 4 hours, or overnight.

Set oven @ 375ºF/190ºC. Place wings in a single layer
on large, rimmed baking sheets. Roast for about 30 min,
until wings are firm, but not done.

In a clean bowl, add Sriracha, butter, cilantro, zest
and juice, and garlic.

Working in small batches, deep-fry wings until crispy
and browned, about 5 min - add each batch to sauce,
and toss to coat well.

Serve hot, on a platter with your favorite condiments.

* Tried the orig. amount of cinnamon, then halved it,
bottom line - no cinnamon. Just did not like it in this
recipe! your call if you want to try it.)

Serves 4 - figure 1 lb wings per person

Original recipe by Cleveland, OH, Chef Michael Symon,
is in the Feb '08 issue of Food and Wine Magazine.

NOTES: The lightly seasoned marinade seems to hardly be
enough to flavor the chicken wings, but, trust me - it
does its job.

You would think the hot Sriracha sauce would be too much
to handle, but it mellows after blending with the butter,
and soaking into the wings.

From: http://hotsaucedaily.com

Uncle Dirty Dave's Kitchen

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... Bad day: When the bird singing outside your window is a buzzard.
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