- 2
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
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.