These wings are a delightful combination of spicy, tangy, and sweet flavors, perfect for any gathering or casual dinner.
Prepare the chicken wings by washing them and trimming any excess fat. Pat them dry with paper towels.
Drying the wings thoroughly helps achieve a crispy texture when cooked.
In a mixing bowl, combine ground coriander, kosher salt, olive oil, minced garlic, and lemon juice. Mix well to create the marinade.
Mix the marinade until all ingredients are well incorporated for even flavor distribution.
Place the chicken wings in a ziplock bag and pour the marinade over them. Seal the bag, removing excess air, and massage the marinade into the wings. Refrigerate for at least 4 hours or overnight.
Marinating overnight allows the flavors to penetrate deeply into the chicken.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with oil.
Using foil makes cleanup easier and prevents sticking.
Remove the wings from the marinade and pat them dry. Arrange them on the prepared baking sheet and sprinkle with a little extra salt.
Drying the wings ensures they crisp up nicely in the oven.
Bake the wings in the preheated oven for 35 minutes, turning them halfway through, until they are golden and cooked through.
Turning the wings ensures even cooking and browning.
In a mixing bowl, combine melted butter, hot chili sauce, honey, orange zest, and chopped cilantro to make the sauce.
Adjust the amount of chili sauce to control the spice level.
Brush the baked wings generously with the prepared sauce. Return them to the oven for an additional 5 minutes to set the glaze.
Applying the sauce in layers enhances the flavor and creates a sticky glaze.
Serve the wings hot with any remaining sauce on the side for dipping. Enjoy!
Serve with a side of fresh veggies or a dipping sauce for added variety.
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