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Recipe from: Gary Gee
10 pounds chicken wings, disjointed
¼ cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon cinnamon
2 tablespoons kosher salt
¼ cup extra-virgin olive oil
¾ cup sriracha chile sauce
12 tablespoons unsalted butter, melted
½ cup cilantro, chopped
3 limes, juiced and zested
3 quarts vegetable oil, for frying (optional)
In a very large bowl, toss wing portions with coriander, cumin, cinnamon, salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 375°F. Spread wings on large, rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. If you choose not to fry the wings, continue to roast for 1 hour longer, until crispy and golden.
Wash out the large bowl. Add the sriracha, butter, cilantro, lime zest and juice.
To fry, heat oil in a deep fryer or very large saucepan to 375 degrees.
Fry the wings in several batches until golden and crisp, about 5 minutes per batch. Drain, shaking off excess oil. As each batch is finished, add wings to sauce in the large bowl and toss to coat. Transfer the coated wings to a platter, leaving remaining sauce behind for the next batches. If using oven-roasted wings, toss in batches in the same manner.
Serve warm, garnishing with additional chopped cilantro, if desired.