Spicy Sriracha Chicken Wings ~ Asinha de Frango com Molho Sriracha

Recipe by Michael Symon for Food & Wine Magazine, Photos by Priscillakittycat

Recipe by Michael Symon for Food & Wine Magazine, Photos by Priscillakittycat

IMG_6037

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

  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°. Spread the wings on 3 large rimmed baking sheets and roast for about 1 hour 30 minutes. In a bowl combine the Sriracha, butter, cilantro, lime zest and juice.
  3. When the wings are cooked add them to the sauce and toss well. Transfer the wings to a platter and serve with any sauce that’s left. Serve hot.

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Ingredientes

4 kilos de asinhas
1/4 xícara de sementes de coentro, esmagadas
1 colher de chá de sementes de cominho, esmagadas
1 colher de chá de canela
2 colheres de sopa de sal kosher
1/4 xícara de azeite extra-virgem
3/4 xícara de molho Sriracha
1 1/2 tabletes de manteiga sem sal, derretida
1/2 xícara de coentro picado
Raspas e o suco de 3 limões

  1. Em uma tigela grande, misture as asas com as sementes de coentro e cominho, canela, sal kosher e azeite. Cubra e leve à geladeira pelo menos 4 horas ou durante a noite.
  2. Pré-aqueça o forno a 375F. Espalhe as asas em 3 assadeiras e asse por cerca de 1 hora e 30 minutos minutos.
  3. Numa tigela misture o molho Sriracha, a manteiga, o coentro picado, o suco de limao e as raspas. Quando as asas estiverem prontas misture com o molho.  Transfira as asas para uma travessa. Sirva quente.
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