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Just when you thought the holidays were over, Hot & Spicy Food Day comes along on January 16th.  Because apparently when it comes to food, there’s always something to celebrate. 

I took these incredible wings to a paddle tennis party last Saturday night.  Normally, I would test a recipe before serving it to a bunch of people I barely know, but I went out on a limb (I should have known it would be great - Michael Symon’s like, a total genius).  Suffice it to say, the one problem I encountered was that I only made about 50 pieces and that wasn’t nearly enough.

The paddle tennis crowd pronounced these wings to be 100% blog-worthy (thanks, guys!). And if that isn’t a favorable review, I don’t know what is.

Enjoy!

SPICY SRIRACHA CHICKEN WINGS
Makes 10 servings
SOURCE:  foodandwine.com; recipe by Michael Symon

10 lbs. chicken wings, split **see note
1/4 c. coriander seeds, crushed
1 t. cumin seeds, crushed
1 t. cinnamon
2 T. kosher salt
1/4 c. olive oil

3/4 c. Sriracha chile sauce (find this in the ethnic food aisle; it’s a red sauce with a bright green lid and a rooster on the label)
1 1/2 sticks butter, melted
1/2 c. chopped cilantro, plus additional sprigs for garnish if desired
finely grated zest and juice of 3 limes, plus additional wedges for garnish if desired

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 four hours or overnight.

Preheat the oven to 475.  Spread the wings in a single layer on 3 large rimmed baking sheets.  Roast for 25 minutes.  Turn wings and continue to roast for an additional 20 minutes, or until skin is golden.

While wings are roasting, mix the Sriracha, butter, cilantro, lime zest and lime juice in a large bowl.  Toss the roasted wings in the sauce and transfer them to a large platter.  Drizzle sauce over wings.  Garnish platter with cilantro sprigs and lime wedges and serve.

**NOTE:  In the Food & Wine photo, it shows the wings left whole.  I picked up four packages of Sendik’s wings and asked the guys at the meat counter to split them for me and discard the tips. I probably ended up with six pounds total.  Next time, I’ll shoot for the whole 10 pounds, they were that big of a hit.  Hope you like them, too!