Recipe Round-up: Sriracha Chicken Wings

Our friend, Kirk, turned us on to this rockin’ recipe. It circulated around during Superbowl Season, but we have used it during Grilling Season, although you might want to fry these in lieu of grilling. (Don’t we just love the change of seasons!) These are great for summer parties and soirees. Compliment it with our delicious 3 Bean Salad recipe and you are good to go! Have fun!

Spicy Sriracha Chicken Wings
Prep Time: 1 Hour
TOTAL TIME: 1 Hour 30 Minutes, plus 4 hr marinating
SERVES: 10

These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that we have been using in recipes for ages. There is a cult following of Thai hot sauce foodies who saddle up to different brands, but we have found after many taste tests that the chili sauce, Lee Kum Lee Sriracha Chili Sauce, is a noble product worthy of praise and taste. It’s available in most specialty food stores.

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:
In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Place in a few ziplock bags and refrigerate for at least 4 hours or overnight.
Preheat the oven to 375°. Spread the wings on 3 large baking sheets, preferably with higher sides, 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, or grill, until crispy and golden.) In a bowl combine the Sriracha, butter, cilantro, lime zest and juice.
In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
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.
Lois’ 3 Bean Salad

For years we attempted to make 3 Bean Salad that wouldn’t taste bland, but were never able to capture a technique. A few years ago our friend, Lois, shared a taste of her 3 Bean Salad with us and we were blown away. Tasty, fresh and easy to make. Here’s the secret recipe:

Prep Time: 10 minutes

Total Time: 30 minutes

Ingredients:

3 # Fresh Green Beans
1 bunch of fresh dill
2-14 OZ cans of kidney beans
2-14 OZ cans of chic peas
1 large purple onion minced
1 orange cut into small pieces
¾ cup of virgin olive oil
¼ cup of cider vinegar
¼ cup of sugar
dash of kosher salt
Cut beans into thirds
Directions:

1. Cut the beans into thirds, discarding the ends. Blanch for 3 minutes in boiling water. Remove from heat and cool.
2. Remove canned kidney beans and chic peas from can, rinse and drain. Place in serving bowl, along with cooled green beans and minced onion.
3. Mince dill and place in bowl with beans. In a separate bowl mix together olive oil, vinegar, sugar and salt. Add to bowl with beans. Mix thoroughly.
4. Add orange pieces. (The secret is the sugar and orange slices….subtle sweetness.) Best if made a day early so it can cure overnight.

Voila! You have a great summer salad to share at the table!