Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.
Michael Symon, a Food Network Iron Chef and owner of Lola, Lolita, and the B Spot restaurants in Cleveland, is known for his love of pork. But he also makes mean chicken wings for a party by deep-frying them and slathering them in butter and the Thai hot sauce Sriracha.
SPICY SRIRACHA CHICKEN WINGS
Excerpted from Michael Symon’s Carnivore cookbook
5 lb. chicken wings, split
¼ cup coriander seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. ground cinnamon
2 Tbsp. kosher salt
¼ cup extra-virgin olive oil
¾ cup Sriracha sauce
12 Tbsp. (1 ½ sticks) unsalted butter, melted
½ cup fresh cilantro, chopped
Grated zest and juice of 3 limes
Vegetable oil, for deep frying
- In a very large bowl, toss to combine the wings, coriander, cumin, cinnamon, salt, and olive oil. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 375°F.
- Arrange the wings on three large, rimmed baking sheets and roast for 30 minutes, or until firm but not fully cooked through. (If you would prefer not to deep-fry the wings as this recipe states, continue baking for an additional hour, or until the wings are crisp and golden brown.)
- Meanwhile, in a mixing bowl, stir to combine the Sriracha, melted butter, cilantro, and lime zest and juice.
- In a deep-fryer or very large pot, heat 8 inches in vegetable oil to 375°F.
- In batches, fry the wings for 5 minutes, or until crisp and golden brown. When done, remove the wings from the oil, shaking off as much oil as possible. As each batch is cooked, toss the wings in the Sriracha-butter sauce, remove, and transfer to a platter.
- Serve hot, with plenty of napkins.
Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep