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Hot Wings Two Ways - Sweet and Savory

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Ingredients:

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

Directions:

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

Ingredients:

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)

Directions:

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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