These hot wings will have you licking your fingers clean! McCormick® Fiery Seasoning coats chicken wings in a generous kick of sriracha, lime and garlic. Great for potlucks, game day, parties … you name it. Recipe & Photo Credit: Tasty.
10m
PREP TIME
35m
COOK TIME
14
INGREDIENTS
These hot wings will have you licking your fingers clean! McCormick® Fiery Seasoning coats chicken wings in a generous kick of sriracha, lime and garlic. Great for potlucks, game day, parties … you name it. Recipe & Photo Credit: Tasty.
10m
PREP TIME
35m
COOK TIME
14
INGREDIENTS
Ingredients 6 Servings
- 2 pounds chicken wings
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground pepper
- Canola oil, for frying
- 10 tablespoons unsalted butter, melted
- 1/2 cup fresh lime juice
- 4 cloves cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 1/2 to 2 tablespoons fiery seasoning, plus more for garnish
- 1 1/2 teaspoons cornstarch
- 2 tablespoons cold filtered water
- Fresh cilantro leaves, for garnish
- Zest of 1 lime, for garnish
INSTRUCTIONS
- 1 Preheat the oven to 350ºF (180˚C). Line a baking sheet with parchment paper.
- 2 Season the wings all over with salt and pepper and set on the prepared baking sheet.
- 3 Bake the wings until the internal temperature reaches 165ºF (74˚C), about 20 minutes.
- 4 Heat 1 inch of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).
- 5 While the oil heats, make the wing sauce. In a medium skillet, gently melt the butter over medium heat. Once melted, add the lime juice, garlic, honey, brown sugar and Fiery Seasoning. Bring to a simmer, whisking to combine. Cook until the sauce comes together and thickens, about 3 minutes.
- 6 To make cornstarch slurry, stir together cornstarch and cold water, breaking up any clumps, you should be left with a milk like consistency. Whisk cornstarch slurry into the sauce, bring up to a low boil, whisking continuously until thickened. Season with salt to taste. Remove the sauce from the heat and set aside.
- 7 Working in batches, carefully lower 4 to 6 wings at a time into the hot oil. Fry for 2 to 3 minutes, until the skin is golden brown and crispy. Repeat with the remaining wings.
- 8 In a large bowl, toss 4 to 6 wings at a time with about 1/4 cup (60 ml) of the sauce or until well coated. Repeat with the remaining wings.
- 9 Garnish the wings with cilantro, lime zest, and a pinch of Fiery Seasoning, if desired. Serve hot.
- 10 Enjoy!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
