Asian Glazed Wings
Spicy Asian chicken wings are an excellent alternative for your next wing night! These delectable sweet and savory wings are perfect to the very last bite. They are fried and then tossed in a sweet and spicy sauce featuring cinnamon, cumin, coriander, and, of course, Sriracha. The wing sauce on these wings is the perfect combo of tang and heat, great for coating the wings in and dipping too! You won't be able to stop yourself from coming back from more!
Ingredients
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10 pounds chicken wings, split – SGC# 211413
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1/4 cup coriander seeds, crushed – SGC# 191731
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1 teaspoon cumin – SGC# 171561
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1 teaspoon cinnamon – SGC# 171521
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2 tablespoons kosher salt – SGC# 052100
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1/4 cup extra-virgin olive oil – SGC# 065312
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3/4 cup Sriracha chile sauce – SGC# 487030
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1 1/2 sticks (12 tablespoons) unsalted butter, melted – SGC# 054130
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1/2 cup chopped cilantro – SGC# 169672
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Finely grated zest and juice of 3 limes – SGC# 192625
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3 quarts frying oil – SGC# 054304
Directions
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In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
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Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
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In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
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Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.
