Yuzu Kosho Hot Wings | Earthy Delights

By drinkfairy

Ingredients

• 2 lb chicken wings
• 1 Tbsp coriander seeds
• 1/4 tsp cumin seeds
• 1/4 tsp cinnamon
• 1/2 Tbsp salt
• 1 Tbsp Holy Smoke Smoked Olive Oil
• 1 Tbsp Red Yuzu Kosho
• 1 Tbsp Sriracha HOT Chili Sauce, or to taste
• 3 Tbsp yuzu juice, or lime juice
• 1 Tbsp honey
• 1 Tbsp fresh parsley, chopped

Details

Servings 2
Adapted from earthy.com

Preparation

Step 1

Directions:

Remove the tips of the wings with a pair of kitchen shears. Reserve for making stock if desired. Separate the wings at the joint with the shears or a sharp knife.

Toast the coriander, cumin and cinnamon in a dry pan over medium heat until fragrant. Grind the toasted spices finely in a spice or coffee grinder. Combine the spices, salt and smoked olive oil in a non-reactive bowl large enough to fit the wings.

Add the wings and toss gently. Cover and refrigerate for 4-8 hours (or overnight).

Preheat oven to 375 degrees.

In a small bowl, combine the yuzu kosho, the Sriracha sauce, the honey and the yuzu juice.

Place the cooked wings in a large bowl and toss with the yuzu kosho/Sriracha mixture and half of the parsley.

Serve hot with the rest of the parsley sprinkled on top.

Serves 2

Variation: Substitute 1/4 cup Yuzu Pao for the Yuzu Kosho and Sriracha and continue with recipe.