Sriracha Chicken Wings

Ingredients

• 10 pounds chicken wings, split
• 1/4 cup coriander seeds, crushed
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon cinnamon
• 2 tablespoons kosher salt
• 1/4 cup extra-virgin olive oil
• 3/4 cup Sriracha chile sauce
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted
• 1/2 cup chopped cilantro
• Finely grated zest and juice of 3 limes
• 3 quarts vegetable oil, for frying

Directions

1. 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.
2. Preheat the oven to 375�.
3. 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.
4. Add the Sriracha, butter, cilantro, lime zest and juice.
5. In a deep fryer or a very large saucepan, heat the vegetable oil to 375�.
6. 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.