Spicy Sriracha Chicken Wings

This is a recipe by Michael Symon that Mark came across on FoodandWine.com. Instead of using a hot sauce like Frank's, this recipe uses the Thai hot sauce called Sriracha, which is SO very good. Apparently Chef Symon agrees, as well as his stepson. On the Food & Wine site, he said, "We always have a couple of extra bottles at home, because my stepson blows right through the stuff." Sounds like I would be right at home having dinner in that house.

Since Mark and I absolutely love spicy food, and we're also big fans of lime and cilantro, we decided to give these wings a try. They turned out SO good and we will definitely be making them again and again when wings are on the menu. They have a spicy and tangy flavor at the same time. But what really makes this recipe interesting is the rub. The secret ingredient? Cinnamon! The wings are rubbed, marinated for at least 4 hours, roasted, then fried before they're tossed in the sauce. Following these steps produces a wing with flavor running throughout the meat coupled with a crispy outer skin that's drenched in a wonderfully delicious, spicy, and tangy sauce. They are excellent.





So I mentioned before that I've been watching my weight and getting to the gym more often, right? Well, since Jan 12th, I've managed to lose 10 lbs. Woohoo! It's a slow-moving process, but it's working and I'm not giving up all the things I love to eat, I'm just not eating as much of it in one sitting. These wings happened to be what Mark and I brought to a Super Bowl party we went to this year, so I was able to just eat a few.

But regardless of the diet, I'm still cooking away and I have a lot of stuff in my files that I've made in the past that I still haven't shared with you all. So I'll be back very soon!