'Ohana Coriander Wings

Chef Mickey, p. 109

CORIANDER WINGS

1 tablespoon coarse salt

2 tablespoons paprika

2 tablespoons sugar

½ teaspoon black pepper

½ teaspoon turmeric

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

4 tablespoons canola oil

4 pounds chicken wings or drummettes

WING SAUCE

1 tablespoon chili powder

½ teaspoon ground ginger

1 tablespoon ground coriander

2 tablespoons lime juice

½ cup soy sauce

1 cup honey

¾ cup water

2 tablespoons cornstarch

For Coriander Wings:

Preheat oven to 500F. Line a baking sheet with 1-inch sides with foil.

Combine all ingredients except chicken in a large glass bowl. Add chicken and toss to coat well.

Spread the seasoned wings on the baking sheet and roast until browned, about 35 minutes.

This is a "before" picture.

To serve, toss with wing sauce.

For Wing Sauce:

While the wings are baking, combine ingredients in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until liquid reduces to a syrup, about 5 minutes. 

This sauce is PACKED with flavor.

Remove from heat and keep warm.

Ready to get tossed!

Served with a little fresh pineapple to balance sweet with savory.

My Rating: 5/5 "These are amazing. Somehow all of the spices in the rub and all the flavor combinations in the sauce add up to an amazingly complex but delicate overall flavor. I was in love. And they taste even better as leftovers after they've been marinating in the sauce overnight!"