These are the best tailgate chicken wings you are going to find. These crispy baked wings will become your favorite.
Whether it is a Super Bowl Party or a tail gate event these crispy baked chicken wings will be a hit.
Start by mixing your spices, coriander, cumin, cinnamon, cardamom, and salt. Next dry your wings by patting with a paper towel. This is a very important step for getting crispy wings. You may even want to set them out on a tray in the refrigerator for a couple of hours after patting them dry. Then I like to take a zip lock plastic bag and add my wings, oil and spices. I mash the bag around on the outside to get the wings thoroughly coated. Then place the wings in the refrigerator to marinate overnight.
After the wings have been marinated, roll them in the baking powder without aluminum. Then place them on a broiler pan or a wire rack. The wire rack with a drip pan underneath works the best. It is also best to not allow the wings to touch. This will help them to become crispier. Put your wings into a 375F/190.56C preheated oven for one hour. You may choose to bake your wings longer if you want them dryer.
Meanwhile, make your sauce. Melt your butter in a sauce pan. Then add your Sriracha Sauce, cilantro, lemon or lime juice and zest. When the wings are done place them in a serving bowl and pour some of the sauce over top. Have another bowl of sauce available for adding more sauce to your wings.
Recipe
The Best Tailgate Chicken Wings
Servings: 10
10 lbs. chicken wings, split
¼ cup coriander seeds crushed
2 tsp. cumin
1 tsp. cinnamon
1 tsp. cardamom
2 tbsp. Kosher salt
¼ cup olive oil
1/2 cup baking powder, aluminum free
½ cup Sriracha sauce
1 stick butter melted
½ cup chopped cilantro
3 limes, juice and grated zest
In a large bowl, mix the coriander, cumin, cinnamon, cardamom, kosher salt, and olive oil. Add the wings to the bowl and stir until well-coated. Refrigerate overnight. Preheat the oven to 375 degrees. Roll the wings in the baking powder. Place the wings on several large baking sheets and roast for 1 hour or until crispy and golden. In a bowl, mix Sriracha, butter, cilantro, lime zest and juice. Place the wings in the sauce and serve while hot.
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