Michael Symon's Sriracha Lime Chicken Wings

It's NCAA Football Season!!

Here's where I will make enemies and get dirty looks.  For anyone who wasn't around WLOW last fall, there's something you need to understand.  I'm an Ohio State fan.  I shout O-H when walking into the bar, I make Buckeyes every year for when we play the team up North who shall not be named, and my kids have sweater vest t-shirts.  

Today is OSU's first football game of the season.  I decided to pay homage the right thing to do would be making these wings that Clinton Kelly freaked over on the chew.  More importantly, Michael Symon is a Cleveland boy and totally gets the Ohio thing.  

I lived in Ohio while doing drum corps and Mike's entire family, except himself and his twin sisters, are from Cleveland.  Mike thought he was from Ohio until he was 5 if that tells you how the family is.  Needless to say we totally bonded over football.  He was delighted to find out I was a Buckeye girl.  Which is good because we started dating the second week of September - football season y'all.

Be prepared.  And if you like the evil team...don't touch my kids and it may be better that you don't speak for the next 4 months.  Friendly advice.  And now, wings!

Sriracha Lime Chicken Wings
From Michael Symon

Ingredients:
3 pounds chicken wings
4 cups vegetable or peanut oil, for frying  {Chef Symon prefers Duck Fat here}
1/2 cup cilantro leaves
2 jalapenos, thinly sliced

Marinade:
1 tablespoon salt
1 tablespoons smoked paprika
1 teaspoon sugar
2 limes, juiced
1/2 cup vegetable oil  {or EVOO}

Wing Sauce:
1/2 cup Sriracha  {hot sauce, found in the Asian foods section at the store}
1 tablespoon apple cider vinegar
2 tablespoons honey (or more if desired)
3 tablespoons unsalted butter
Zest of 1 lime
1/2 teaspoon salt

Directions:

1. Combine Marinade ingredients in a gallon sized Ziploc bag and smush around to combine.  Add the chicken wings and toss to coat.  Marinate wings for 1 to 2 hours, flipping the bag half way through and tossing the wings around again before for resting.
2. Place a large pot over medium high heat and add frying oil.  {I'm using my deep-fryer.}  Using a deep fry thermometer, allow the oil to heat to 360 degrees F.
3. Preheat your oven to 350 degrees F.  After the wings are done marinating, spread them out on a baking sheet with any remaining liquid from the marinade, and bake for 15 to 20 minutes, until just cooked through.  Remove from the oven and let cool slightly.
4. While wings bake, make wing sauce. Place a medium saucepan over medium heat.  Add wing sauce ingredients and whisk occasionally until the butter has melted.  Taste sauce and season with salt, and more honey if desired.  Set aside.
5. When frying oil is at temperature, add the wings and deep fry until golden brown and crispy.  Remove wings to paper towels and season with salt. 
6. Place wings in a large bowl, pour sauce over top, and toss to coat.  Add cilantro leaves, and toss once more.  Serve with lime wedges and slice jalapeno.

Meet Sriracha!

I've worked in countless restaurants were this is the hot sauce of choice.

Yeah. Sriracha and Frank's are my go to's.

You can leave the seeds in your jalapenos for some extra heat.

I was being a baby this day and wanted the jalapeno flavor, but not a kick to my mouth.

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