Vegetable oil, for frying
2 pounds chicken wings, split at the joints, tips removed
1 cup Sriracha
2 tablespoons unsalted butter
1/3 cup honey
2 tablespoon minced or ground ginger
fresh cilantro for garnish chopped
Heat the oil to 350°F. Fry the wings in batches for 10 to 12 minutes, until crispy and golden brown. Be careful not to crowd the pan.
Marinate your wings to your liking, as I use all kinds of seasoning from my homemade green seasoning to Emeril lagasse “essence” seasoning.
While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, and ginger stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture and garnish with your chopped cilantro.