I have know words to say about this recipe apart from BOOM!
2 kilo chicken wings, split into wings and drumettes
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon ground cinnamon
2 tablespoons Murray River salt flakes
1/4 cup extra-virgin olive oil
3/4 cup Sriracha sauce
175g unsalted butter, melted
1/2 cup chopped fresh coriander
Grated zest and juice of 3 limes
peanut or vegetable oil for deep-frying
1. In a very large bowl, toss the wings, coriander, cumin, cinnamon, salt, and olive oil. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 375°F (190°C).
3. Arrange the wings in a single layer on rimmed baking sheets and roast for 30 minutes, until firm but not fully cooked through. You may need to roast them in batches.
4. Meanwhile, in a bowl, combine the Sriracha, melted butter, coriander, and lime zest and juice.
5. Pour enough vegetable oil in a deep fryer or very large pot to measure a depth of about 8 inches. Heat the oil until it registers 375°F (190°C) on a deep-fry or candy thermometer.
6. Working in small batches, fry a few wings, turning as necessary, until crisp and golden brown, about 5 minutes. Using tongs or a slotted spoon, remove the wings from the oil, allowing as much oil as possible to drip back into the pot. Toss the wings in the Sriracha-butter sauce and transfer to a platter. Serve hot with ample napkins.