Freedom, truth, love, beauty.

Chili-Lime Chicken Wings

Ingredients

Marinade:

• 4 lbs Chicken Wings, seperated with tips discarded
• 1 tsp ground Cumin
• 2 Tbsp ground Coriander
• 1 Tbsp Kosher Salt
• 1/4 C Extra-Virgin Olive Oil

Sauce:

• 1/2 C Sriracha-brand Chili Sauce
• 1 stick Unsalted Butter, melted
• 1/4 C Cilantro, chopped
• 2 Limes worth of zest and juice
• 6 cloves Garlic, minced

Notes: You can double this recipe, no problem.

Directions

1. Combine coriander, cumin, salt, and oil in a bowl. Toss wings. Cover and refrigerate 1–4 hours.

2. Preheat an oven to 375. Spread the wings on a large, rimmed baking sheet. Don’t over-crowd the wings; do two batches if necessary. Roast for 20 minutes.

3. Combine the ingredients for the sauce, reserving two cloves-worth of garlic. In a separate bowl toss the wings in small batches with just enough sauce to coat them well.

4. Return the wings to the baking sheet and roast another 20 minutes.

5. Combine any remaining sauce with finished wings and reserved garlic. Serve hot.

15 mins to prep, 1–4 hrs to marinate, 40 minutes to cook; serves 4