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1
Wash wings and using kitchen shears, trim fatty wing 'flaps'; discard sheared fat . Place wings in a zip lock bag; set aside.
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2
Together mix ground coriander, Kosher salt, olive oil, minced garlic and lemon or orange juice. Place marinade mixture together with prepared wings in plastic bag. Seal, squeeze out air then squish around to disperse marinade. Refrigerate at least 4 hours or overnight.
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3
Preheat oven 400 degrees. Prepare baking sheet by lining with aluminum foil and grease with oil. Remove wings from marinade and dry with paper toweling. It's important to have them as dry as possible. Place on prepared baking sheet then sprinkle with salt to taste. Place in oven and bake 35 minutes or until golden.
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4
In the meantime, mix together the sriracha sauce ingredients: melted butter, sriracha, golden syrup, zest, and cilantro; set aside.
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5
When wings are ready, remove baking sheet from oven and brush over each wing generously with the sriracha sauce. Once finished brush once again. Return pan to oven and bake an additional 5 minutes to set the glaze. Reserve remaining sauce.
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6
Serve with remaining sauce for dipping, blue cheese dressing and celery sticks.
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7
For Grilling:.
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8
Use a 30-20-10 method. On indirect heat cook 30 minutes, flip the chicken. Cook an additional 20 minutes more. Remove the wings from the grill and toss into sauce. Return back to the grill and cook 10 more minutes until crisp.
