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Sriracha, lime wings. A Michael Symon recipe. Say no more.

May 7, 2020 By In Recipe No Comments

MICHAEL SYMON'S SRIRACHA-LIME CHICKEN WINGS:

So I’m sure you’re all (still optimistic that more than one person visits this blog) pretty familiar with Michael Symon. If you’re not then get your sh*t together. The man is living legend in the kitchen when it comes to all things meats related! He’s an inspiration to anyone who enjoys cooking meat related items.

Anyway, this wing recipe is literally the best I’ve ever come across. I should really credit my good friends George and Connie who hunted it out for a Super Bowl party a few years back; I’ve been rehashing it ever since, with various tweaks and changes that have all worked pretty well, including grilling the wings on the barbecue versus frying them in oil, which is what I’ve outlined below, since I feel that the grill adds a great char and tons of flavour. Anyway, if you’re a fan of chicken wings and you like to bring some heat then I recommend that you give these a whirl…

INGREDIENTS (MARINADE):

  • 20-25 Chicken Wings
  • 1/4 Cup Cilantro (Chopped)
  • 1 Tsp Smoked Paprika
  • 1 Tsp Sugar
  • 2 Limes (Juiced)
  • 1/2 Cup Vegetable Oil
  • 1 Tsp Salt

INGREDIENTS (SAUCE):

  • Lime (Zest Only)
  • 3 Tbsp Butter (Unsalted)
  • 2 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 Cup Sriracha Sauce
  • 1/2 Tsp Salt
  • 1 Medium Saucepan
  • 1 Large Baking Sheet
  • 1 Large Ziplock Bag (Or Bowl)
  • 1 Barbecue
  • 1 Oven

PROCESS:

Mix all marinade ingredients in a large Ziploc bag ensuring you combine well. Add the chicken wings and massage the sauce into them. Refrigerate for 2 hours, remembering to toss the wings around the marinade every 30 minutes. Preheat your oven to 350F and your barbecue to 450F-500F. After the wings are marinated, spread them out in a single layer across a baking sheet with the remaining marinade and bake for 15 to 20 minutes, (or until cooked through). As the wings bake combine the wing sauce ingredients together in a medium sized saucepan and cook over medium heat for 5 minutes, until reduced down and the butter has fully melted. Set the sauce to one side.
Remove the wings from the oven and let them cool for 2-3 minutes. When the barbecue has reached temperature throw the wings on the grill for a couple of minutes each side, to char the skin (this will add insane flavour and texture). Remove the wings and season them with salt. Place the wings in a large bowl and pour the hot sauce over top and toss to coat. Add the chopped cilantro and toss one last time. Serve with lime wedges.

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      Chilli’s gone wild (well, I guess they’ve grown quite a bit)…Tom’s Tandoori Chicken (it might bite)…wow. Just wow!