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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

Ingredients

  • 3 pounds chicken wings
  • 4 cups vegetable or peanut oil for frying {Chef Symon prefers Duck Fat here}
  • ½ cup cilantro leaves
  • 2 jalapenos thinly sliced

Marinade:

  • 1 tablespoon salt
  • 1 tablespoons smoked paprika
  • 1 teaspoon sugar
  • 2 limes juiced
  • ½ cup vegetable oil {or EVOO}

Wing Sauce:

  • ½ 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
  • ½ teaspoon salt

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.