Crispy Lime and Cilantro Chicken Wings with Sriracha

(Courtesy of Michael Symon)

Ingredients:
3 lb. chicken wings
4 c. duck fat
1/2 c. cilantro leaves
2 jalapenos, thinly sliced
MARINADE:
1 Tbsp. kosher salt
1 tsp. sugar
1 Tbsp. smoked paprika
2 limes, juiced
1/2 c. extra virgin olive oil
SAUCE:
1/2 c. Sriracha
1 Tbsp. apple cider vinegar
2 Tbsp. honey (or more if desired)
3 Tbsp. unsalted butter
Zest from 1 lime
1/2 tsp. salt

Directions:
Combine all of the marinade ingredients.  Add the chicken wings and toss to coat.  Place wings in a gallon size plastic bag and marinade for 1-2 hours.

Place a cast iron pan over medium-high heat and add the duck fat.  Using a deep fry thermometer to monitor the temperature, allow the fat to heat to 320 degrees.

Preheat your oven to 350 degrees.  After the wings have marinated, spread them out on a baking tray, with any extra liquid remaining from the marinade, and bake for 15-20 minutes until just about cooked through.  Remove from the oven and let cool slightly.

In the meantime, make the wing sauce by placing a medium saucepan over medium heat.  Add all of the sauce ingredients and whisk occasionally until the butter has melted, then taste and season with salt.  Add more honey if desired.  Set aside until ready to use.

When your fat is hot (360 degrees), add the wings, deep frying until golden and crispy.  Remove them onto some paper towels and season them with salt.  Place them in a bowl; pour the sauce over the top, then mix to evenly coat all of the wings.  Add in the cilantro leaves, tossing one more time.  Serve with your favorite accompaniments (possibly lime wedges or jalapeno slices).

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