Ingredients
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3 pounds
chicken wing drummettes
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olive oil
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Kosher salt and ground pepper
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1 tablespoon
ground coriander
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1 tablespoon
ground cinnamon
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1/4 cup
Sriracha
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3 tablespoons
butter, at room temperature
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2 tablespoons
lime juice
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1 teaspoon
finely grated lime zest
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1/4 cup
chopped cilantro (leaves and tender stems)
Directions
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Place the wings in a large bowl, drizzle with enough olive oil to lightly coat, generously season with salt and pepper, sprinkle with coriander and cinnamon and toss to combine.
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Build a medium-high fire in a charcoal grill, or heat a gas grill to high. While the grill heats, place the Sriracha, butter, garlic, lime juice and zest and cilantro in a separate large bowl.
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Grill the wings directly over the coals, flipping and rotating around the heat as needed for even charring. After you have nice char marks on all sides, move the wings to indirect heat and continue to cook, turning the wings often (and then closing the grill lid in between), until cooked through, 20 to 25 minutes. Place the hot wings in the bowl with the sauce ingredients, toss vigorously until well coated and serve immediately.
Paula Disbrowe writes frequently about Food and Travel. She lives in Austin, Texas, with her bread baker husband David Norman, two children, and menagerie of retired ranch animals.
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