The Best... Spicy Sriracha Chicken Wings

• 10 lbs chicken wings, split
• 1/4 cup crushed coriander
• 1 teaspoon crushed cumin
• 1 teaspoon cinnamon
• 2 tablespoons kosher salt
• 1/4 cup extra virgin olive oil
• 3/4 cup sriracha chili sauce
• 12 tablespoons melted unsalted butter
• 1/2 cup finely chopped cilantro
• 3 limes, juice and zest of
• vegetable oil, for frying

1. In a very large bowl, mix the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Add split chicken wings and toss to cover completely. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat your oven to 375u0b0F.
3. Spread them wings on a few rimmed baking sheets and roast for about 30 minutes, until the wings are firm but not cooked all the way through. (Healthier Option: At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until they're golden and crispy.) Wash out your bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
4. In a deep fryer or a very large saucepan, heat the vegetable oil to 375u0b0F.
5. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. If you like them crispy like we do, I say give 'em about 7 minutes. 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. Recipe recommends serve hot-but I say they would be just as lovely cold!

chicken, coriander, cumin, cinnamon, kosher salt, extra virgin olive oil, sriracha chili sauce, butter, cilantro, vegetable oil

Taken from www.food.com/recipe/the-best-spicy-sriracha-chicken-wings-288182 (may not work)