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Playing Michael Symon's Crispy Lime and Cilantro Chicken Wings


For the marinade:
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 tablespoon smoked paprika
  • Juice of 2 limes
  • 1/2 cup extra virgin olive oil
For the chicken:
  • For the chicken: 3 pounds chicken wings
  • 4 cups (1 quart) duck fat
For the wing sauce:
  • For the wing sauce:
  • 1/2 cup Sriracha hot sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey, plus more if desired
  • 3 tablespoons unsalted butter
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 1/2 cup picked cilantro leaves


Serves: 4



Combine the kosher salt, sugar, paprika, lime juice, and extra virgin olive oil. Add the chicken wings and toss to coat. Place the wings in a gallon-sized bag and marinate for 1-2 hours.


Place a cast iron pan over medium high heat and add duck fat. Using a deep-fry thermometer to monitor the temperature, allow the fat to heat to 320F.


Preheat oven to 350F. After the wings have marinated, spread them out on a baking tray, with any liquid remaining from the marinade, and bake for 15-20 minutes until just about cooked through. Remove from the oven and let cool slightly.


In the meantime, make the wing sauce by placing a medium saucepan over medium heat. Add all of the ingredients and whisk occasionally until the butter has melted then taste and season with salt and more honey, if desired. Set aside until ready to use.


When your fat is hot, add the wings, deep frying until golden and crispy. Remove them onto some paper towels and season them with salt. Place them in a bowl; pour the sauce over the top, then mix to evenly coat all of the wings. Add in the cilantro leaves, tossing one more time. Serve with your favorite accompaniments.