Fried Chicken Wings
Michael Symon's Crispy Lime and Cilantro Chicken Wings with Sriracha
- 3 pounds Chicken Wings
- 4 cups Duck Fat
- 1/2 cup Cilantro Leaves
- 2 Jalapenos (thinly sliced)
- For the Marinade:
- 1 tablespoon Kosher Salt
- 1 teaspoon Sugar
- 1 tablespoon Smoked Paprika
- 2 Limes (Juiced)
- 1/2 cup Extra Virgin Olive Oil
- For the Wing Sauce:
- 1/2 cup Sriracha
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Honey (or more if desired)
- 3 tablespoons Unsalted Butter
- 1 Lime Zest
- 1/2 teaspoon Salt
- For the Marinade: Combine the kosher salt, sugar, paprika, lime juice, and extra virgin olive oil. Add the chicken wings and toss to coat. Place the wings in a gallon sized bag and marinate for 1 to 2 hours.
- Place a cast iron pan over medium high heat and add 4 cups of duck fat. Using a deep fry thermometer to monitor the temperature, allow the fat to heat to 320 degrees.
- Preheat your oven to 350. After the wings have marinated, spread them out on a baking tray, with any liquid remaining from the marinade, and bake for 15 to 20 minutes until just about cooked through. Remove from the oven and let cool slightly.
- For the Wing Sauce: In the meantime, make the wing sauce by placing a medium saucepan over medium heat. Add all of the ingredients and whisk occasionally until the butter has melted then taste and season with salt, and more honey if desired. Set aside until ready to use.
- When your fat is hot (360F), add the wings, deep frying until golden and crispy. Remove them onto some paper towels and season them with salt. Place them in a bowl; pour the sauce over the top, then mix to evenly coat all of the wings. Add in the cilantro leaves, tossing one more time. Serve with your favorite accompaniments (Michael served with lime wedges and sliced jalapenos).