It’s NCAA Football Season!!
Here’s where I will make enemies and get dirty looks. For anyone who wasn’t around WLOW last fall, there’s something you need to understand. I’m an Ohio State fan. I shout O-H when walking into the bar, I make Buckeyes every year for when we play the team up North who shall not be named, and my kids have sweater vest t-shirts.
Today is OSU’s first football game of the season. I decided to pay homage the right thing to do would be making these wings that Clinton Kelly freaked over on the chew. More importantly, Michael Symon is a Cleveland boy and totally gets the Ohio thing.
I lived in Ohio while doing drum corps and Mike’s entire family, except himself and his twin sisters, are from Cleveland. Mike thought he was from Ohio until he was 5 if that tells you how the family is. Needless to say we totally bonded over football. He was delighted to find out I was a Buckeye girl. Which is good because we started dating the second week of September – football season y’all.
Be prepared. And if you like the evil team…don’t touch my kids and it may be better that you don’t speak for the next 4 months. Friendly advice. And now, wings!
Sriracha Lime Chicken Wings
Ingredients
- 3 pounds chicken wings
- 4 cups vegetable or peanut oil for frying {Chef Symon prefers Duck Fat here}
- 1/2 cup cilantro leaves
- 2 jalapenos thinly sliced
Marinade:
- 1 tablespoon salt
- 1 tablespoons smoked paprika
- 1 teaspoon sugar
- 2 limes juiced
- 1/2 cup vegetable oil {or EVOO}
Wing Sauce:
- 1/2 cup Sriracha {hot sauce found in the Asian foods section at the store}
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey or more if desired
- 3 tablespoons unsalted butter
- Zest of 1 lime
- 1/2 teaspoon salt
Instructions
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Combine Marinade ingredients in a gallon sized Ziploc bag and smush around to combine. Add the chicken wings and toss to coat. Marinate wings for 1 to 2 hours, flipping the bag half way through and tossing the wings around again before for resting.
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Place a large pot over medium high heat and add frying oil. {I’m using my deep-fryer.} Using a deep fry thermometer, allow the oil to heat to 360 degrees F.
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Preheat your oven to 350 degrees F. After the wings are done marinating, spread them out on a baking sheet with any remaining liquid from the marinade, and bake for 15 to 20 minutes, until just cooked through. Remove from the oven and let cool slightly.
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While wings bake, make wing sauce. Place a medium saucepan over medium heat. Add wing sauce ingredients and whisk occasionally until the butter has melted. Taste sauce and season with salt, and more honey if desired. Set aside.
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When frying oil is at temperature, add the wings and deep fry until golden brown and crispy. Remove wings to paper towels and season with salt.
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Place wings in a large bowl, pour sauce over top, and toss to coat. Add cilantro leaves, and toss once more. Serve with lime wedges and slice jalapeno.
