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Sriracha Lime Chicken Wings

Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 6
Author Michael Symon


  • 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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.