The biggest college football game of the year is tomorrow night. While it still may be hard for me to get into a sport I don't know much about, I’m very excited about one aspect of the game – the food!
These Spicy Sesame-Sriracha Chicken Wings are marinated with toasted sesame oil and the familiar meat seasoning combo of crushed coriander seeds and cumin seeds. The coating of sesame oil will keep the wings moist when they’re roasting, and the spice mix will give them an enticing bite.
But wings should be spicy too, so I whipped up a Southeast Asian style hot sauce to be brushed on after the chicken is cooked. It’s a simple mix of Sriracha, lime juice, fresh cilantro leaves, sesame seeds, and honey.
No football game is complete without finger-lickin’ good hot wings. Just make a lot, or they’ll be all gone before halftime.
Spicy Sesame-Sriracha Chicken Wings
by Season with Spice
Ingredients:
15 chicken wings – split each into two parts
1/4 cup toasted sesame oil
2 tbsp of coriander seeds – crushed coarsely*
2 tsp of cumin seeds – crushed coarsely*
2 tsp light brown sugar)
2 tsp fish sauce
Finely ground white pepper to season
Hot Sauce:
1/2 cup Sriracha hot sauce
1 tbsp honey
2 tbsp lime juice
White sesame seeds to sprinkle
A bunch of cilantro – chopped
Method:
1. In a small bowl, mix together sesame oil, coriander seeds, cumin seeds, light brown sugar and fish sauce. Place the chicken wings into a container or plastic bag, and then pour in the marinade and coat well. Cover or seal the container/bag, and refrigerate for at least a couple of hours (overnight is best).
2. Preheat oven to 425F.
3. Line a baking pan with parchment paper, and place the chicken wings on top (keep any leftover marinade for basting later). Then sprinkle with ground white pepper.
4. Bake for 20 minutes, then flip the chicken wings over and brush them with the remaining marinade. Bake for another 15 minutes.
5. While the chicken wings are roasting in the oven, prepare the hot sauce by mixing all the ingredients in a bowl.
6. Once the chicken wings turn crispy and golden, remove from heat and lightly brush each with the hot sauce. Garnish with lime wedges and serve immediately.
* Notes:
The coriander seeds and cumin seeds can be crushed using a mortar and pestle. You can replace the seeds with ground spices, but the flavors will be more subtle.
by Season with Spice
Ingredients:
15 chicken wings – split each into two parts
1/4 cup toasted sesame oil
2 tbsp of coriander seeds – crushed coarsely*
2 tsp of cumin seeds – crushed coarsely*
2 tsp light brown sugar)
2 tsp fish sauce
Finely ground white pepper to season
Hot Sauce:
1/2 cup Sriracha hot sauce
1 tbsp honey
2 tbsp lime juice
White sesame seeds to sprinkle
A bunch of cilantro – chopped
Method:
1. In a small bowl, mix together sesame oil, coriander seeds, cumin seeds, light brown sugar and fish sauce. Place the chicken wings into a container or plastic bag, and then pour in the marinade and coat well. Cover or seal the container/bag, and refrigerate for at least a couple of hours (overnight is best).
2. Preheat oven to 425F.
3. Line a baking pan with parchment paper, and place the chicken wings on top (keep any leftover marinade for basting later). Then sprinkle with ground white pepper.
4. Bake for 20 minutes, then flip the chicken wings over and brush them with the remaining marinade. Bake for another 15 minutes.
5. While the chicken wings are roasting in the oven, prepare the hot sauce by mixing all the ingredients in a bowl.
6. Once the chicken wings turn crispy and golden, remove from heat and lightly brush each with the hot sauce. Garnish with lime wedges and serve immediately.
* Notes:
The coriander seeds and cumin seeds can be crushed using a mortar and pestle. You can replace the seeds with ground spices, but the flavors will be more subtle.
