Yesterday was a great day. I sat around and read my new cookbooks and made lists upon lists of the things I want to make and need to buy. Fun! I’m sure for some people that sounds like torture – but I really loved it.
I was all set to make a spicy chicken tagine yesterday, when I flipped through Michael Symon’s cookbook and these chicken wings just called out to me. I asked N which he’d prefer – and we both agreed, Friday night chicken wings were the way to go.
So – here’s what we’ve got. I didn’t take step-by-step pictures – I got home from the grocery store and prepped the wings and put them in the oven right away so we could eat soon!
Like I said, this is from Michael Symon’s book, Carnivore, and so far, so good. I did adjust this recipe for our tastes – but overall the concept is exactly the same.
And the verdict? Tasty. Not incredibly hot – but delicious. Crispy, oven baked wings with the spicy, succulent sauce – yum. The coleslaw was a great accompaniment – creamy, tangy, crisp…..great Friday night dinner.
Note on original recipe & adjustments I made: Symon bakes the chicken wings, then fries them. I didn’t do that obviously (only baked). Also, he calls for triple the butter and double the lime. I thought the adjustments I made were perfect. The lime shined through in my version, if it was doubled it may have been too much.
Here’s what I did:
Sriracha Lime Chicken Wings w. Mustard Coleslaw
Recipe adapted from Michael Symon’s Carnivore
Serves 4 – Click here for recipe printout
5 lbs. chicken wings, split
1/2 t. cinnamon
1/2 t. cumin
1/2 t. coriander
2 t. salt
1/2 t. pepper
3/4 c. Sriracha
zest from 1 lime
juice from 1 lime
4 T. butter
2 cups shredded cabbage
1/4 thinly sliced onion
1/2 jalapeno, seeded and minced
2 T. mayo
1 T. whole grain mustard
3 T. apple cider vinegar
1 T. Worcestershire
1 T. sugar (or sugar substitute)
1 t. salt
1/4 t. pepper
1. Preheat oven to 400 degrees, prep 2 large baking pans with foil and cooking spray.
2. Spread chicken wings out evenly on pan – sprinkle spices and seasoning on chicken wings
3. Roast for 60 minutes (switching pans around in oven at 30 minutes). Note: I don’t like to flip the wings. I find that if you do, they stick and it’s just not pretty. When baking the wings, just leave them in the pan, as is, and they turn out fantastic and crispy.
4. While wings are cooking, get the sauce prepared: melt the butter in a large bowl, add the Sriracha, lime zest, and lime juice.
5. Wings are complete, allow to cool for 5 minutes, then toss in the Sriracha hot sauce.
For the coleslaw:
1. Add the mayo, mustard, apple cider vinegar, Worcestershire, sugar,salt, and pepper. Mix. Add in the shredded cabbage, onion, and jalapeno. Mix.
2. Place into bowl and refrigerate an hour before serving.