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Hot Wings Two Ways - Sweet and Savory

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2 - 3+ lb. packages chicken wings, split and tips removed

Spice Rub from Iron Chef Michael Symon, chef/owner of Lola and Lolita, Cleveland, Ohio

2 tbsp whole coriander seeds, crushed

½ tsp cumin seeds, crushed

½ tsp cinnamon

1 tbsp kosher salt

2 tbsp extra virgin olive oil


Cut off wing tips and split wings.  Place in large bowl and toss with olive oil.  Pour spice mixture over and toss again.

Pour wings into a zippered plastic bag and refrigerate at least 4 hours but preferably overnight...turning occasionally.

Sweet and Hot Sauce


½ cup Thai sweet chile sauce

¼ cup honey

3 tbsp ketchup

Juice from 1 lime

Savory and Hot Sauce

½ cup Sriracha chile sauce

1 stick unsalted butter

Finely grated zest and juice from 2 limes

Creamy Lime Cilantro Dipping Sauce

1 cup sour cream

½ cup minced cilantro

Juice from 1 lime

Sliced green onions (white and green parts)


Preheat oven to 400.

Place wings on a sheet pan in one layer and oven grill for 40 - 45 minutes.

In the meantime, make your sauces. 

Use two medium to large sauté pans - one for each sauce.  Put ingredients for sweet in one and savory in the other and let them warm.  

Place ½ of wings in one pan and ½ in the other and glaze with sauce.

Turn out on serving platter.  Drizzle with dipping sauce and scatter with sliced green onions.

Serve with extra dipping sauce.

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