Spicy wings with eastern Mediterranean flavors

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An eastern Mediterranean riff on traditional Buffalo wings, this is adapted from a recipe of Iron Chef Michael Symon’s.

  • 5 pounds chicken wings, tips removed, then halved
  • 2 T. coriander seeds
  • 1 tsp. cumin seeds
  • 1/2 tsp. cinnamon
  • 2 T. kosher salt
  • 2 T. extra-virgin olive oil
  • 1/3 cup Sriracha chile sauce, available in most grocery ethnic sections
  • 6 T. unsalted butter, melted
  • 1/3 c. chopped cilantro
  • Finely grated zest and juice of 2 medium limes
  • 3 quarts oil for frying, optional

Coarsely crush the coriander and cumin seeds with a mortar and pestle or back of a heavy skillet. In a large pot, 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.

Preheat the oven to 375. Spread the wings in a single layer on rimmed baking sheets. Roast for about 30 minutes, until firm but not cooked through. If you don’t want to fry them, roast for an additional 15-30 minutes, or until crispy and golden.

Wash the bowl. Add the remaining ingredients (except the oil).

In a deep fryer or large pot, heat the oil to 375.

Fry wings in batches until golden and crisp, about 5 minutes; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer to a platter, leaving remaining sauce in the bowl for the next batches. Serve hot.

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