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Move Your DIY to the Kitchen this Super Bowl Sunday

 

The opening kickoff of the Super Bowl is only a few days away, and whether or not you’re a football fan, it’s always fun to get together with friends for laughs, drinks, and delicious snacks!

We don’t know about you, but we always start to feel particularly carnivorous this time of year. What better way to watch the Baltimore Ravens take on the San Francisco 49ers than while gnawing into some yummy, messy buffalo wings?!

So, we know this is a bit different, but we’d like to take this opportunity to post a recipe from Potter Craft’s sister imprint Clarkson Potter. We encourage all you football-watching meat-eaters to indulge in these Spicy Sriracha Chicken Wings from Michael Symon’s newest book, aptly titled, Carnivore.

If you’re a vegetarian or prefer some slightly lighter fare, check out the recipe for Versatile Vegetarian Chili from Martha Stewart’s new book, Meatless, on The Recipe Club.


Spicy Sriracha Chicken Wings from Carnivore

Ingredients:
5 pounds chicken wings, split
1⁄4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon ground cinnamon
2 tablespoons kosher salt
1⁄4 cup extra-virgin olive oil
3⁄4 cup Sriracha sauce
12 tablespoons (11⁄2 sticks) unsalted butter, melted
1⁄2 cup chopped fresh cilantro
Grated zest and juice of
3 limes
Vegetable oil, for deep-frying

Directions:
1. In a very large bowl, toss to combine the wings, coriander, cumin, cinnamon, salt, and olive oil. Cover and refrigerate for at least 4 hours or overnight.

2. Preheat the oven to 375°F.

3. Arrange the wings on 3 large rimmed baking sheets and roast for 30 minutes, or until firm but not fully cooked through. (If you would prefer not to deep-fry the wings as this recipe states, continue baking for an additional hour, or until the wings are crisp and golden brown.)

4. Meanwhile, in a mixing bowl, stir to combine the Sriracha, melted butter, cilantro, and lime zest and juice.

5. In a deep-fryer or very large pot, heat 8 inches vegetable oil to 375°F.

6. In batches, fry the wings for 5 minutes, or until crisp and golden brown. When done, remove the wings from the oil, shaking off as much oil as possible. As each batch is cooked, toss the wings in the Sriracha-butter sauce, remove, and transfer to a platter.

7. Serve hot, with plenty of napkins.

Happy Eating!

 

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About the Book
Michael Symon's Carnivore
120 Recipes for Meat Lovers
Written by Anastasia Young
Category: Cooking - Meat; Cooking - American
Format: Hardcover, 256 pages
On Sale: October 16, 2012
Price: $35.00
 
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