Spicy Sriracha Chicken Wings Recipe

Name: Spicy Sriracha Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pounds chicken wings, split; 1/4 cup coriander seeds, crushed; 1 teaspoon cumin seeds, crushed; 1 teaspoon cinnamon; 2 tablespoons kosher salt; 1/4 cup extra-virgin olive oil; 3/4 cup Sriracha chile sauce; 1 1/2 sticks (½ tablespoons) unsalted butter, melted; 1/2 cup chopped cilantro; Finely grated zest and juice of 3 limes; 3 quarts vegetable oil, for frying

Servings: persons

10 pounds chicken wings, split
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha chile sauce
1 1/2 sticks (½ tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil, for frying

1
In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil.
2
Cover and refrigerate for at least 4 hours or overnight.
3
Preheat the oven to 375.
4
Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through.
5
(At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.)
6
Wash out the bowl.
7
Add the Sriracha, butter, cilantro, lime zest and juice.
8
In a deep fryer or a very large saucepan, heat the vegetable oil to 375.
9
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil.
10
As each batch is finished, add the wings to the sauce and toss well.
11
Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches.
12
Serve hot.

2985

kcal

Calories

170

Fat

Carbs

353

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 pounds chicken wings, split, 1/4 cup coriander seeds, crushed, 1 teaspoon cumin seeds, crushed, 1 teaspoon cinnamon, and more.

Yes, Spicy Sriracha Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Sriracha Chicken Wings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions