Scale
Ingredients
- 5 pounds chicken wings (we used drumettes)
- 1/2 cup lemon juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 1/2 cup Sriracha chili sauce
- 4 tablespoons (1/2 stick) butter, melted
- 1/4 cup fresh cilantro, roughly chopped
- zest and juice of one lemon (alternately, use 1-1/2 limes)
Instructions
- Rinse the wings under running water in a large bowl. Dump the water and add the lemon juice. Soak for 5 minutes before dumping the lemon juice and patting the wings dry.
- In a separate bowl, mix together the coriander, cumin, chili powder, salt and pepper. Add the dried wings and the olive oil. Toss to coat well. Cover and refrigerate for at least 4 hours, or overnight.
- Once the wings are marinated, line a baking sheet with tin foil. Place the wings on a wire rack over the baking sheet and roast for 30 minutes at 375˚F. Turn the wings and then bake them at 425˚F for another 20 minutes, until the skin is crispy.
- Mix together the Sriracha, butter, cilantro and lemon juice. Once the wings are out of the oven, toss them in the sauce and coat thoroughly. Place the saucy wings in an ovenproof platter or roasting dish and broil for 5 minutes, until they are a little charred. Serve with celery and your favorite dipping sauce.